Recipe: Giada de Laurentiis’ Calamari, Tomato and Caper Salad

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 5 Roma tomatoes, chopped
• ½ teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 pound calamari, cleaned, sliced into ¼ to ½ -inch slices
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons capers, rinsed and drained
• 1 lemon, zested
• 2 tablespoons chopped fresh flat-leaf parsley