To make a simple calamari salad, combine the juice from 2 lemons, 6 minced cloves garlic and 1 sprig chopped parsley in a medium bowl. Clean and slice 3 pounds of squid into rounds. Bring a medium pot of water to a boil, and stir in the squid, cooking until tender. Drain, and add the squid to the bowl along with 2.25 ounces pitted black olives and 4 stalks of chopped celery. Add salt and pepper to taste if desired.
To make a more advanced calamari salad, first rinse 1 1/2 pounds of squid under cold water, and lightly pat dry with paper towel. Cut the squids' tentacles into halves lengthwise, and cut the squids' bodies, including flaps, crosswise into approximately 1/3-inch-wide rings. Cook the squid in an uncovered 5- to 6-quart pot of boiling salted water for 40 to 60 seconds or until just opaque. Drain the squid in a colander, and immediately transfer it to a bowl of ice water. Once the squid is cool, drain, and pat dry.
In a small bowl, whisk together 2 tablespoons of lemon juice, 1 tablespoon of red wine vinegar, 1/3 cup of olive oil, 1 large garlic clove, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 cup sliced red onion. Let the bowl stand for five minutes. In a large bowl, combine the prepared squid with 1/3 cup olives, 2 cups cherry or grape tomatoes, 2 sliced celery ribs and 1 cup of parsley leaves. Toss with dressing, and season with salt and pepper to taste.
To get the most flavor out of calamari salad, cover it, chill for up to eight hours in the refrigerator, and then bring it to room temperature for about one hour.