Night before or at least 4 hrs before
Finely slice an eshallot(small oval shaped pinkish French onion which can be eaten raw and has a sweeter smell).
Add sliced eshallot to a half /half mix of olive oil and white wine,lemon rings(sliced lemon) salt pepper. You need about one small eshallot to half litre oil/wine mixture. Let sit for a couple of hours(can be up to day before).Remove lemon rings, leave onion in.
This is a white wine vinegarette(salad dressing.)
2 hrs before
Score calamari.
(Score= cutting fine slits about 1/4 inch apart or less. Turn and continue to make crosshatching cuts , like a diamond "hash" pattern (don't slice all the way thru))
Cut Calamari into about one inch pieces.
Blanche Calamari(place in boiling water for a few seconds and drain).
Add Calamari to salad dressing.
Leave sit for another 2 hours(can be up to 4 hrs).
Before serving
Diced feta cheese.. about 1/4 inch cubes.
Cut lettuce leaves into pieces and other green salad leaves.
Also add thinly sliced capsicum(Julienne style-very thin slices).
If you want the salad to last over a day and capsicum to stay crisp you need to take a part of the flesh off as well. This applies to Julienne style tomatoes as well as capsicum.
Other things usually added are thin (Julienne)lebanese ie. skinny cucumber sliced,sun-dried tomato diced finely, olives.
You can add whatever you like, I like halved cherry tomatoes too, but it won't keep well, so probably better if separate in a tomato-lettuce style salad
Remove Calamari with fingers from the dressing.
Keep leftover dressing for table for people who like a lot of salad dressing to add their own as desired.
Add Calamari to green lettuce mix and feta cheese.
Mix with fingers.
This gives just enough salad dressing without "drenching" the salad.
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