- 1 1/2 lb cleaned squid
- 2 tablespoons fresh lemon juice
- 1 tablespoon red-wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 large garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
- 1/3 cup pitted Kalamata olives, halved lengthwise
- 2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
- 2 celery ribs, cut into 1/4-inch-thick slices
- 1 cup loosely packed fresh flat-leaf parsley leaves