Warm squid and tomato salad | Women's Weekly Food

Ingredients

• 1 cup (120 grams) seeded black olives, coarsely chopped
• 400 grams feta cheese, crumbled
• 1 tablespoon finely grated lemon rind
• 1/2 cup loosely packed fresh oregano leaves
• 12 cleaned small squid hoods (700 grams)
• 4 medium_piece egg tomatoes (300 grams), quartered
• 1 large red onion, cut into wedges
• 2 tablespoons olive oil
• 1 baby endive, trimmed
• Oregano and red wine dressing
• 1/4 cup (60ml) olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, crushed
• 1 tablespoon finely chopped fresh oregano