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Grilled Squid & Citrus Herb Salad

Inspired by a standout recipe created by Board member Shannon and her partner Russell for a local fundraiser benefiting Monomoy Community Services, we’re thrilled to share this bright and refreshing cold grilled squid and citrus herb salad.


Our vision was simple but exciting: showcase our locally landed squid in a way that truly lets it shine. When Capt. Dominic let us know squid had arrived in Nantucket Sound and would be landing soon, we knew the moment was perfect. What follows is a delicious collaboration rooted in seasonality and purpose.


The bold citrus, fresh herbs, and perfectly grilled the squid, a dish that’s vibrant, elegant, and incredibly satisfying. It’s light yet full of flavor, simple yet memorable.


More than just a recipe, this dish reflects what we care about most: exceptional quality, strong community connections, and a genuine love for great seafood.

Please note: In the recipe, we include how to fry squid for an alternative dish.



Grilled Squid & Citrus Herb Salad

Ingredients


For the squid:

  • 1 lb Chatham Harvesters squid (tubes and tentacles), thawed

  • 2 tbsp olive oil

  • Zest of 1 lemon

  • 2 cloves garlic, minced

  • ½ tsp chili flakes

  • Salt & black pepper

For the citrus vinaigrette:

  • 1 1/2 tbsp fresh lemon juice

  • 1 1/2 tbsp orange juice

  • 5 tbsp extra-virgin olive oil

  • 1 clove garlic, finely minced

  • 2 tbsp chopped fresh parsley

  • 1 tbsp capers or 1 tsp red wine vinegar (optional)

  • Salt & pepper to taste

For the salad:

  • 3 cups arugula

  • ½ cup fresh parsley leaves

  • 1 cup cherry tomatoes, halved

  • ¼ red onion, thinly shaved

  • ½ cup cucumber, sliced

  • â…“ cup Kalamata olives


Directions

1. Toss the squid with olive oil, lemon zest, garlic, chili flakes, salt, and pepper. Let sit for 10–15 minutes (no longer, or the acid can start to toughen it).

2. Whisk together lemon and orange juice, olive oil, garlic, parsley, and optional capers or vinegar. Season to taste and set aside.

3. Heat a grill pan until very hot. Sear the squid for 1–2 minutes per side until just opaque with slight char. Remove immediately, do not overcook. NOTE: If you're frying heat 2 inches of vegetable oil in a heavy pan to 350 degrees, dredge squid in flour, and fry for 2-3 minutes or until golden brown

4. In a large bowl, combine arugula, parsley, tomatoes, red onion, cucumber, and olives.

5. Slice the squid into rings (if using tubes), then toss it warm with the salad. Drizzle with vinaigrette and gently toss—the heat will lightly wilt the greens.

Serve

  • Serve immediately for a warm, bright dish

  • Or chill 1–2 hours for a more marinated, composed salad

Harvesters Tips

  • Texture is everything: Squid goes from tender to rubbery fast—stay close to the pan.

  • Balance the acid: Taste your dressing before tossing. Lemon intensity can vary.

  • Upgrade options: Add roasted red peppers, chickpeas, or a touch of preserved lemon for depth.




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