Calamari, Tomato and Caper Salad

Salad:
 3 tablespoons extra-virgin olive oil
 3 cloves garlic, minced
 5 Roma tomatoes, chopped
 1/2 teaspoon red pepper flakes
 Kosher salt and freshly ground black pepper
 1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices

Dressing:
 2 tablespoons lemon juice
 2 tablespoons extra-virgin olive oil
 2 tablespoons capers, rinsed and drained
 1 lemon, zested
 Kosher salt and freshly ground black pepper
 2 tablespoons chopped fresh flat-leaf parsley

For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.

For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste.

Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve.

Recipe courtesy Giada De Laurentiis
Show: Giada at Home. Episode: Christmas. Found at Food Network