You can prepare this salad up to three hours ahead of time.

Ingredients

* 1 1/2 lbs. cleaned calamari
* 2 garlic cloves
* 2 Tbs. chopped parsley
* 5 Tbs. olive oil
* 2 Tbs. lemon juice
* salt
* pepper
* 1 lg. bunch arugula
* 1 Tbs. balsamic vinegar
* 1 C. cherry tomatoes, halved

Directions

Slit the calamari lengthwise and open them flat. With a sharp knife, score the bodies, making diagonal lines about 1/4-inch apart. Turn the knife and make diagonal lines in the opposite direction, forming a crisscross pattern. Cut each squid into 2-inch squares. Cut the base of each group of tentacles in half. Rinse and drain the pieces and put them in a bowl.

Add garlic, parsley, 2 Tbs. olive oil, lemon juice and salt and pepper to taste. Toss well. Cover and marinate up to 3 hours ahead of cooking. Transfer the squid and marinade into a large skillet. Cook over medium-high heat, stirring frequently, just until squid are opaque. Should take 5 minutes.

Trim the tough stems of the arugula and discard any bruised leaves. Wash the arugula in cool water. Dry well. Tear it into bite-sized pieces. Arrange the arugula on a platter. In a small bowl, whisk together the remaining 3 Tbs. oil and the vinegar, and salt and pepper to taste. Pour over the arugula and toss. Spoon the squid over the arugula. Scatter the tomatoes on top and serve.

Serves 6.