• 1 bunch spinash (only the leaves)
• 800 grams baby squid
• 10 table spoons olive oil
• 1 table spoon white vinegar
• 1 tea spoon chopped dill
• 1 garlic clove
• 2 bay leaves
• 2 tomatoes
• 4 fresh basil leaves
• Salt and pepper
• 2 lemons in quarters
• Extra virgin olive oil gor garnish

Method of Preparation

• Place the tomatoes in a small strainer, add salt and leave for 20 to 30 minutes.
• Transfer them to a clean container; add 2 tablespoons of olive oil, chopped basil and pepper.
• Keep them in the fridge for as long time as needed.
• In a medium pot boil water and add the squid for 5-6 minutes. Drain well.
• Place them in a clean pan and add the vinegar, olive oil, dill, garlic and bay leaf.
• Put them in the refrigerator over one night.
• When you need to prepare the salad put in the center of the plate races from spinach, squid after you drained them well and finally marinated tomatoes on top.
• Sprinkle with a little olive oil and serve with fresh lemon.