|Chopped celery||1 Cup (16 tbs)|
|Yellow onion||1 , peeled and sliced|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Crushed oregano||1 Teaspoon|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Fresh ground pepper||To Taste|
Clean the squid by pulling off the head and rinsing out the body tube that remains.
Remove the cuttlebone.
Cut the squid into little circles.
You may also use the head if you remove the eyes with a small paring knife, and remove the beak in between the legs by just pinching it out.
Wash the squid pieces, and drop them into boiling water.
Squid will be done when the edges curl or when the water resumes boiling.
Place in a salad bowl with the celery, yellow onion, olive oil, wine vinegar, oregano, parsley, and pepper.
Toss, and chill for about 2 hours before serving.