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Tender grilled calamari meets sweet, juicy Bing cherries and delicate mâche greens in a salad that balances smoky, savory flavors with bright, fresh notes. Caramelized potato balls add a satisfying bite, while a tangy plum vinaigrette brings everything together with a subtle layer of complexity. This dish feels special without being fussy, making it perfect for a summer dinner party or an elegant weeknight meal.
Each element works in harmony: the smoky seafood pairs beautifully with crisp whites or lighter red wines, the cherries bring a touch of sweetness, and the fresh greens keep the dish lively and refreshing. It’s a salad that sparks conversation at the table, invites a second glass of wine, and leaves a lasting impression without requiring hours in the kitchen.
Key Ingredients
Before diving into the recipe, it’s worth taking a moment to appreciate the key ingredients that make this salad so special. Each element brings its own flavor and texture, from the tender calamari to the sweet Bing cherries and nutty mâche, creating a dish that is as balanced as it is visually stunning.
- Calamari – tender, quickly grilled for a slight smokiness
- Bing cherries – sweet and juicy, balanced by the savory elements
- Mâche (gourmet field greens) – delicate, slightly nutty, and fresh
- Potato balls – roasted and caramelized for a hearty texture
- Plum vinaigrette – tangy, sweet, and subtly umami
- Fresh thyme – adds herbal depth
- Sumac – provides a bright, citrusy note
- Sesame oil – adds nutty richness to the dressing
Grilling and Prep Tips
Grilling calamari and cherries requires a bit of attention since both cook quickly, but it’s worth it for that light char and depth of flavor. Make sure the calamari is well-marinated so it stays tender, and preheat the grill so each piece gets a quick sear without overcooking. For the cherries, threading them on skewers keeps them from falling through the grates and allows for even caramelization. The potato balls should be blanched just until tender and then sautéed to get a golden exterior while keeping the inside soft. These small steps help each component reach its full flavor potential before assembling the salad.
Grilled Calamari, Bing Cherry and Mache Salad
Recipe Type:
Entree
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Servings:
8
Ingredients
- 16 - 18 oz. calamari bodies, cleaned
- 8 garlic cloves, crushed
- 8 sprigs fresh thyme, picked and chopped
- 2 tsp. ground sumac (available in Middle Eastern markets)
- ¼ C., plus 1 Tbsp. extra-virgin olive oil
- Kosher salt, to taste
- 28 Bing cherries, halved, pitted and skewered
- 4 russet potatoes, balled (using a 25mm melon baller)
- 2 Tbsp. butter
Vinaigrette
- 2 Tbsp., plus 1 tsp. Japanese plum paste (Ume)
- 1 tsp. soy sauce
- 1½ Tbsp. rice wine vinegar
- 1½ Tbsp. Pinot Noir verjus
- 1 Tbsp., plus 1 tsp. mirin (Japanese sweet cooking wine)
- 1 tsp. Hon-Dashi (dried bonito broth base), optional
- ½ tsp. white sesame paste
- 2 Tbsp. pomegranate molasses
- 1/8 C. sesame oil
- 1/8 C. olive oil
- 8 oz. Mâche (gourmet field greens)
Instructions
- In a bowl, combine the calamari, garlic, ½ of the thyme, sumac and ¼ C. olive oil and toss. Refrigerate for at least 2 hours.
- Preheat grill. Lightly salt the calamari and grill over high heat, 45 seconds per side. Remove and cut into 1-inch pieces. Set aside.
- Brush cherries with olive oil and season with salt. Grill for 45 seconds on each side. Remove from grill and take off of skewers. Set aside.
- Bring a pot of heavily salted water to a boil. Blanch the potato balls in the water until tender, approximately 8 minutes. Remove from water and allow to cool. Heat a sauté pan over medium heat and melt butter. Sauté potato balls until nicely caramelized. Toss with remaining thyme and remove from heat. Set aside.
- In a bowl, combine plum paste, soy sauce, vinegar, verjus, mirin, Hon-Dashi , sesame paste and pomegranate molasses. Slowly whisk in the sesame oil to emulsify. Set aside.
- In a bowl, combine the calamari, cherries and potatoes. Drizzle with plum vinaigrette and toss to coat.
- In a separate bowl, add mâche and toss with olive oil. Season with salt.
- To serve: Arrange calamari mixture onto plates and top with dressed mâche. Drizzle a small amount of vinaigrette onto the plate around the salad.
Perfect Wine and Calamari Pairings
The smoky, tender calamari and the bright, sweet-tart cherries call for wines that are light but expressive, ones that won’t overpower the delicate seafood or the freshness of the greens. Look no further than Kendall-Jackson wines. A crisp Pinot Gris or Sauvignon Blanc works beautifully, bringing bright citrus and green notes that play off the cherry and mâche. For those who like a little more weight, a lightly chilled Pinot Noir (looking at you Vintner's Reserve Pinot) adds subtle red fruit and earthiness that pairs wonderfully with both the calamari and the caramelized potatoes.
Pairing seafood with wine can sometimes feel intimidating, but this combination is a perfect example of balancing flavors while keeping things playful and approachable. The key is to find wines that mirror the salad’s brightness and freshness, while still standing up to the grill-charred notes on the calamari. And don't forget, K-J is here to help. For more inspiration, the wine and food pairing guide is a great place to explore ideas and simple tips for building your own pairings.
FAQs
Can this salad be prepared ahead of time
Some elements can be, such as the vinaigrette and the potato balls. The calamari and cherries taste best when grilled just before serving, so it is ideal to save those steps for the last minute.
Is fresh calamari required for this recipe
Fresh is great if available, but high quality frozen calamari works well once thawed and patted dry. The marinade helps keep it tender.
Can the cherries be swapped for another fruit
Yes. Fresh apricots, peaches, or pluots can stand in when cherries are not in season. Choose fruit that holds up to quick grilling.
What greens work instead of mâche
Baby spinach, little gem leaves, or even a mix of soft herbs like parsley and chervil can work. Pick something with a mild flavor that does not overpower the other ingredients.
How spicy is the vinaigrette
It has a savory depth from soy sauce and Hon Dashi, not heat. If a little kick is preferred, add a touch of chili crisp or a pinch of red pepper flakes.
