|Squid||1 1⁄2 Pound, cleaned|
|Diced celery||1 Cup (16 tbs)|
|Thinly sliced onion||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Drained capers||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Oregano leaves||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
Remove tentacles from each squid and set aside; turn body section (mantle) inside-out, wash thoroughly to remove all grit, and return to right side.
Cut mantles into bite-size pieces; place tentacles and mantle pieces in small saucepan.
Add the lemon half and water to cover; bring to a boil.
Reduce heat, cover, and cook until squid are tender, about 20 minutes; drain, cover, and refrigerate until chilled.
To serve, in salad bowl combine remaining ingredients except lemon wedges.
Weigh 8 ounces chilled squid; add to salad and toss to combine.
Serve garnished with lemon wedges.