Simple food. Good flavor. A little less waste.Share your recipeRestaurantsFood news & recalls
Cyrus Ramsey logo in green script
main

Greek-Style Grilled Squid with Tomato-Cucumber-Feta Salad and Lemon Fries

Grilled squid can be wonderfully tender when you treat it like a quick job: high heat, short cook time, and a reliable doneness check. Pair it with a cool tomato-cucumber-feta salad and tangy lemon fries for a Greek-inspired dinner that feels special but stays home-cook doable.

4 portions · 1 full batch · about 45 minutes

Original recipe: 4 servings.

Jump to ingredients
A vibrant Greek meal featuring grilled squid, fresh salad, and fries, perfect for a seafood lover.

Theo Sousi / Pexels · Photo source · License

Stock photograph used as serving inspiration; it is not a photograph of a kitchen test of this recipe.

How much are you cooking?

4 portions · 1 full batch · 2 portions now · 2 for later

Keep the original-size recipe and equipment. Prepare additional complete batches if you need more; reserve any extra portions.

For the original batch: Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.

Ingredients

Greek-style grilled squid

  • 1 to 1 1/2 lb (450–680 g) squid, cleaned (tentacles and tubes), patted dry
  • 2 tbsp olive oil
  • 1 1/2 tbsp fresh lemon juice (about 1 lemon)
  • 1 1/2 tsp kosher salt, plus more to taste
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Optional: 1/4 tsp red pepper flakes
  • Optional for serving: lemon wedges

Tomato-cucumber-feta salad

  • 2 medium tomatoes, diced (about 2 cups)
  • 1 large cucumber, diced (about 1 1/2 cups)
  • 1/2 cup crumbled feta (or a feta-style substitute; see tips)
  • 2 to 3 tbsp chopped fresh parsley
  • 2 tbsp extra-virgin olive oil
  • 1 1/2 tbsp red wine vinegar (or lemon juice)
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • Optional: 2 big handfuls mixed greens (to serve under/alongside)

Lemon fries (oven or air-fryer)

  • 1 lb (450 g) frozen French fries (straight-cut or steak fries)
  • 1 1/2 tbsp olive oil
  • 1 1/4 tsp kosher salt
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • Zest of 1/2 lemon
  • Optional finish: extra lemon juice, chopped parsley

Method

Recipe by Heather Schiefelbein.

  1. Prep the squid. Pat squid very dry. If using tentacles and tubes, aim to keep pieces roughly similar in size so they cook evenly. Set aside.
  2. Season. In a bowl, stir together olive oil, lemon juice, salt, oregano, garlic powder, black pepper, and red pepper flakes (if using). Add squid and toss to coat. Let sit while you prep the salad and fries.
  3. Make the salad. In a mixing bowl, combine tomatoes, cucumber, feta, and parsley. Whisk olive oil, red wine vinegar, salt, and pepper, then pour over the salad and toss. If you have time, chill 15 minutes for best flavor. If not, you can serve right away.
  4. Cook the fries (air-fryer option). Preheat air-fryer to 400°F (200°C). Spread frozen fries in an even layer (cook in batches if needed). Cook according to package direction until crisp and golden, usually 18–22 minutes, shaking halfway. When done, toss immediately with olive oil, salt, oregano, garlic powder, and lemon zest. Taste and add a squeeze of lemon if you want it brighter.
  5. Cook the fries (oven option). Heat oven to 425°F (220°C). Spread fries on a parchment-lined sheet in a single layer (use two pans if crowded). Bake per package direction, usually 20–30 minutes, flipping once if needed for even browning. Toss hot fries with olive oil, salt, oregano, garlic powder, and lemon zest. Finish with optional lemon juice and parsley.
  6. Grill the squid (quick, high heat). Preheat grill (or grill pan) to high heat. Clean grates if needed and lightly oil. Lay squid on the grill. Cook 1 to 2 minutes per side (tentacles often need the shortest time; tubes may need closer to 2 minutes). Target opaque, just-cooked squid —it should look milky and firm, not translucent. Doneness cues: When pressed lightly, it should feel springy and not overly soft. If it starts to look chewier rather than bouncy, pull it sooner—squid can turn rubbery if overcooked.
  7. Temperature check (recommended). For food safety, use a thermometer where possible. Seafood is considered safely cooked when it reaches a safe minimum internal temperature as outlined by CDC guidance. Don’t rely on grill marks alone—timing varies by thickness and grill heat.
  8. Serve. Arrange mixed greens (if using) on plates, add the tomato-cucumber-feta salad, and top with sliced grilled squid. Serve immediately with lemon wedges and the lemon fries on the side.

Serving, later meals and useful notes

Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.

Put the meal together.

Choose the companions that help this meal. Portions and ingredients stay connected in your plan.

These are published Cyrus Ramsey recipes; editorial checks are not a physical kitchen test.

From the recipe collection