Mediterranean Grilled Squid Salad with Olives and Cherry Tomatoes

Slice 150 gr Squid tubes into rings, score any flat pieces lightly, and pat everything completely dry with paper towels.

Halve 75 gr Cherry Tomatoes, finely mince ³/₄ clove Garlic, and chop 10 gr Parsley.

Finely grate the zest and squeeze the fresh juice from ¹/₄ piece Lemon into a small bowl.

In a bowl, toss the prepped squid with the minced garlic, 1 tsp Oregano dried, ¹/₄ tbsp Olive oil extra virgin, and ¹/₄ tsp Black Pepper - Coarsely Ground, then let marinate for 10 minutes.

Whisk the lemon juice and zest with the remaining ³/₄ tbsp Olive oil extra virgin, ¹/₄ tsp Sea Salt, and the remaining ¹/₄ tsp Black Pepper - Coarsely Ground until emulsified.

Heat a ridged grill pan over high heat, add the marinated squid in a single layer, and grill for 1 to 2 minutes per side until just opaque and lightly charred.

Divide 30 gr Arugula between two serving plates, then scatter the halved cherry tomatoes and 25 gr Black Olives without Stones across the greens.

Top the salad with the warm grilled squid, garnish with the chopped parsley, and drizzle the lemon dressing evenly over everything before serving.