Calamari Salad

Whisk 2 Tbsp. fresh lemon juice, 1 Tbsp. red wine vinegar, ⅓ cup extra-virgin olive oil, divided, 1 large garlic clove, grated, ½ tsp. Diamond Crystal or ¼ Monton kosher salt, and ¼ tsp. freshly ground black pepper in a large bowl to combine. Stir in 1 small red onion, sliced (about 1 cup), and let stand 5 minutes.

Meanwhile, rinse 1½ lb. cleaned squid under cold running water, then pat dry with paper towels. Leave tentacles whole; cut bodies crosswise into ⅓"-wide rings.

Warm 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high heat. Add squid in an even layer and cook, without stirring, until tentacles begin to curl and rings turn opaque, about 2 minutes. Season with kosher salt and continue to cook, stirring occasionally, until squid is cooked through, 1–2 minutes.