1 Skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Mandoline, 1 Salad spinner, 1 Fork
1 Rinse parsley, shake dry, pluck off leaves and chop. Peel garlic and chop finely. Mix parsley and garlic with olive oil.
2 Thoroughly remove all the dark skin from the squid. Rinse with cold water, pat dry and cut into thin rings. Mix squid rings with the parsley and garlic oil, season with pepper and let marinate for 45 minutes.
3 Pit the olives and chop coarsely. Mix with the vinaigrette and set aside.
4 Rinse cucumber, cut into quarters, remove seeds and cut into cubes. Rinse tomatoes, remove stems and cut into slices.
5 Peel onion and slice into very thin rings. Cut bell pepper into quarters, remove seeds, rinse and cut into cubes.
6 Rinse lettuce and spin dry. Cut into bite-sized pieces.
7 Put all the ingredients except for the squid rings and olive vinaigrette on a large serving plate.
8 Heat a non-stick skillet and fry the squid over high heat, occasionally stirring, for 2-3 minutes. Season with salt and pour over the salad. Add the olive vinaigrette and serve immediately.