AuthorBiteSizedOur Calamari Salad with Honey Paombong Vinaigrette is a fancy starter that's super simple to make and bursting with flavor. It combines tender, perfectly grilled squid with a colorful medley of fresh veggies, all tied together with a tangy-sweet Honey Paombong Vinaigrette. It’s light, refreshing, and oh-so-easy to whip up!
First, season 500 grams of sliced squid with a sprinkle of salt and pepper. Grill or pan-fry them until they’re just cooked—tender and slightly charred is the goal! Set the squid aside to cool while you chop up your vibrant salad base: crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, sweet red bell peppers, and zesty red onions.
The star of the show? That vinaigrette! Whisk together 3 tablespoons of Sukang Paombong (a mild and flavorful Filipino vinegar), honey, sugar, and a generous spoonful of minced garlic. Gradually drizzle in canola oil while mixing to get that smooth, glossy emulsion. Season to taste, and voilà!
Toss everything together in a big bowl—your squid and veggies all dressed up in the vinaigrette. The result? A salad that’s tangy, sweet, and full of textures, perfect for a light lunch or a vibrant side dish.
Beginner-friendly and done in just 40 minutes, this Calamari Salad proves that simple ingredients can deliver big flavors. Ready to dive in?
In a bowl combine the sukang paombong, honey, white sugar, and garlic.
Gradually add the oil while mixing to emulsify the vinaigrette. Set aside for now.
Season the squid with salt and pepper. Grill or pan fry until cooked. Set aside and let it cool.
Combine the squid, red onions, cherry tomatoes, cucumber, bell pepper, and romaine lettuce in a bowl.
Grill or pan fry until cooked. Set aside and let it cool.
Drizzle the vinaigrette then toss. Serve immediately.
Ingredients
Directions
In a bowl combine the sukang paombong, honey, white sugar, and garlic.
Gradually add the oil while mixing to emulsify the vinaigrette. Set aside for now.
Season the squid with salt and pepper. Grill or pan fry until cooked. Set aside and let it cool.
Combine the squid, red onions, cherry tomatoes, cucumber, bell pepper, and romaine lettuce in a bowl.
Grill or pan fry until cooked. Set aside and let it cool.
Drizzle the vinaigrette then toss. Serve immediately.
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