Summer salad with squid and fennel

Clean the squid (300 g). Dip it into boiling salted water. Cook for 2–3 minutes until tender. Do not overcook.

Remove the squid and cool it down. Cut into rings or small pieces.

Slice the fennel (1 piece) very thinly into half-moons. Keep the greens. Slice the red onion (1 piece) into thin half-moons. Cut the tomatoes (2 pieces) into large chunks. Finely chop the parsley (a few sprigs).

Combine the squid, fennel, onion, tomatoes, and parsley in a bowl.

For the dressing, mix olive oil (3 tbsp), lemon juice (1/2–1 piece), and a bit of zest. Add finely chopped garlic (2 cloves), salt, and freshly ground black pepper. Whisk the dressing until smooth.

Drizzle the salad with the dressing and mix thoroughly. Garnish with fennel greens. Serve immediately after preparation.

For a spicy kick, add a few capers or a pinch of chili.