Ingredients:
1.5 kg squid, cleaned
200g cooked small prawns or shrimp (optional)
1 cup diced red or green capsicum
1/2 cup sliced Kalamata olives
1/2 small red onion, thinly sliced
1 tablespoon finely chopped parsley
1 tablespoon capers, rinsed
1/4 cup red wine vinegar
1/4 teaspoon sugar
2 cloves garlic, minced
2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano
1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil
3/4 cup olive oil
salt and freshly ground black pepper
lettuce
cherry tomatoes or tomato wedges

Method
Cut squid bodies crosswise into 0.5-1cm slices.. Cut tentacles crosswise in halves or quarters. Bring kettle of salted water to boil. Add squid pieces and simmer 15 to 30 seconds or until opaque. Remove with slotted spoon, rinse with cold water. Drain again and pat dry with paper towels.
In a large bowl, toss together cooked squid, shrimp if using, bell pepper, onion rings, olives, parsley and capers.
In a small bowl, combine vinegar, sugar, garlic, oregano and basil. Using a whisk, beat the oil in a little at a time. Pour dressing over salad, toss to distribute. Season with salt and pepper to taste.
Line a platter or individual plates with lettuce or other salad greens. Mound salad on greens. Garnish with tomatoes.