Cut squid bodies crosswise into 0.5-1cm slices.. Cut tentacles crosswise in halves or
quarters. Bring kettle of salted water to boil. Add squid pieces and simmer 15 to 30
seconds or until opaque. Remove with slotted spoon, rinse with cold water. Drain again and
pat dry with paper towels.
In a large bowl, toss together cooked squid, shrimp if using, bell pepper, onion rings,
olives, parsley and capers.
In a small bowl, combine vinegar, sugar, garlic, oregano and basil. Using a whisk, beat
the oil in a little at a time. Pour dressing over salad, toss to distribute. Season with
salt and pepper to taste.
Line a platter or individual plates with lettuce or other salad greens. Mound salad on
greens. Garnish with tomatoes.