Slice the onion into ½ inch thick slices and place them on the grill. Cook for about 2 minutes per side, until they get nice grill marks and the onion starts to soften up a little bit.
Remove the onion slices from the grill and stuff them directly into a half pint Mason jar
While the onions are cooking, bring vinegar and honey to a boil
Pour this over the onions after you have placed them in the Mason jar.
Close the lid and let sit for about 10 minutes.
For the salad
Roast the bell pepper over the open flame of your gas range or grill, until skin becomes charred all around. Remove the skin and cut into long strips. Place in a medium mixing bowl.
Coat a skillet with cooking spray and preheat over medium high heat. While this is happening, pat your calamari really dry, pressing them between two pieces of paper towel. When your skillet is hot enough, throw in the calamari and cook for a few minutes only, until it starts to curl and turns opaque. Add to the bell peppers.
Throw in the fresh parsley and set aside while you get working on the vinaigrette.
For the vinaigrette
In a small mixing bowl, all add the ingredients and mix to combine.
Pour over reserved salad, add half the jar of pickled onions and toss gently.
Calamari and Pickled Red Onions Salad https://thehealthyfoodie.com/calamari-and-pickledonions-salad/