Mediterranean Salad with Grilled Squid

• 4 (approx. 1 lb.) whole squid, cleaned
• 1/3 cup extra virgin olive oil
• 2 cloves garlic, minced
• ½ tsp. chili flakes
• 1 tsp. kosher salt
• ½ Fresco™ Seedless Cucumber, sliced
• 1 cup Concerto™ Grape Tomatoes, halved
• 1 Maestro™ Sweet Bell Pepper, seeded and sliced
• 12 Kalamata olives, pitted
• 3 Tbsp. fresh lemon juice
• 2 Tbsp. fresh basil, chopped
• 2 Tbsp. fresh Italian parsley, chopped

Instructions:

1. Toss squid with 3 Tbsp. of extra virgin olive oil, chili flakes, garlic and kosher salt. Let stand for 30-60 minutes.
2. Arrange Maestro™ peppers, Fresco™ cucumbers, Concerto™ tomatoes and Kalamata olives on a platter.
3. Grill squid on high heat until opaque and lightly charred (about 5 minutes).
4. Place cooked squid on top of vegetables and drizzle with lemon juice, remaining extra virgin olive oil, fresh basil and fresh Italian parsley.
5. Season with salt and freshly ground pepper and serve.