Squid Salad with Cucumber, Bell Pepper and Cream Cheese
This colorful Mediterranean-inspired salad combines tender squid with cucumber, bell pepper, tomatoes, olives and cream cheese. A honey, lemon and mustard dressing adds a pleasant sweet-tangy note.
Updated : 30 October, 2026
Easy
About 30 min.
Ingredients
400 grams
Squid
200 grams
Tomato
120 grams
Soft cheese
200 grams
Lettuce leaves
80 grams
Olive
1
Bell pepper
1
Cucumber
1
Onion
2 tablespoon
Vinegar
1 teaspoon
Sugar
Sauce
2 tablespoon
Lemon juice
1 tablespoon
Honey
1 teaspoon
Mustard
to taste
Ground black pepper
to taste
Salt
50 milliliters
Olive oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Start with the dressing. Use any mustard you like, such as Dijon or whole-grain mustard, and any vegetable oil; olive oil works especially well.
Step 2
In a small bowl, combine the liquid honey, olive oil, lemon juice, mustard and spices. Whisk thoroughly with a fork until smooth. If the honey has crystallized, gently warm it until liquid.
Step 3
Prepare the remaining ingredients. You can use whole cleaned squid, squid tubes or ready-cut squid rings. The vegetables can also be adjusted or supplemented to taste.
Step 4
Peel the red onion and cut it into thin rings or half-rings. Marinate it in a mixture of vinegar and sugar for 20 minutes, then drain. Red or white wine vinegar, apple cider vinegar or regular table vinegar can be used.
Step 5
Clean the squid, removing the skin, transparent cartilage and innards. Rinse well. Cook in boiling salted water for 1–2 minutes, then remove immediately so the squid stays tender.
Step 6
Let the cooked squid cool, then cut it into strips or thin rings.
Step 7
Cut the tomatoes into wedges, or halve cherry tomatoes. Choose firm, juicy tomatoes that will hold their shape.
Step 8
Cut the cucumber into half-moons or rounds if it is small.
Step 9
Remove the stem and seeds from the bell pepper and cut it into thin strips.
Step 10
Drain the olives and pat them dry.
Step 11
Dry the salad leaves and tear them into smaller pieces by hand. You can use one type of lettuce or a mixed salad leaf blend.
Step 12
In a bowl, combine the squid, tomatoes, bell pepper, cucumber, marinated red onion and olives. Pour over half of the dressing and toss gently.
Step 13
Arrange the salad leaves on a serving platter and spoon the squid and vegetable mixture over them. Add small spoonfuls of cream cheese on top and drizzle with the remaining dressing.
Author note
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