- 1 pound cleaned squid bodies ("tubes")
- 1/4 cup EVOO
- Salt and pepper
- 1 pint cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 tablespoon fresh lemon juice
Toss squid with 1 tbsp. EVOO, salt and pepper; grill over medium-high, turning, about 5 minutes; slice into rings. Combine remaining ingredients and season to taste; serve with calamari.