Ingredients:
Salad:
1 pint cherry tomatoes, quartered
1/4 cup loosely packed fresh basil leaves, chopped, plus additional whole leaves for garnish
1 Tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Calamari:
1 cup bread crumbs
1.5 tsp dried oregano, preferably Sicilian
3 sprigs fresh thyme, leaves chopped
2 Tbsp fresh Italian parsley, chopped
3 Tbsp freshly grated Parmigiano-Reggiano cheese
2 cloves garlic, minced
2 Tbsp extra-virgin olive oil
1.5 lbs squid, cleaned, bodies cut into 1/2-inch rings
1/2 tsp kosher salad

Directions:
Salad:
Place the cherry tomatoes, basil, oil, salt and pepper in a small mixing bowl and toss to combine. Set aside.

Calamari:
Preheat the broiler. Set a rack 4 inches from the heat source.

Place the bread crumbs, herbs, cheese, garlic and 1 tablespoon of the oil in a large mixing bowl and using your hands, mix until the bread crumbs are well moistened. Combine the squid and salt with the remaining tablespoon of olive oil in a small bowl and stir to coat. Add the squid to the bread crumb mixture and toss until it is well coated with the crumbs.

Place the squid on a baking sheet and broil, shaking the pan if necessary to make sure the squid cooks evenly, until it is curled and the bread crumbs are golden, about 5 minutes.

Carefully remove the squid to dinner plates and top with the tomato salad, including the juices. Sprinkle with the basil leaves and serve immediately.