Prepare the squid by rinsing thoroughly under cold water and patting completely dry with paper towels.
Bring a medium pot of water to a rolling boil. Add a pinch of salt, then blanch the squid rings for exactly 30 seconds. Immediately transfer to an ice bath to stop the cooking process.
Once completely cooled (about 2 minutes), drain the squid rings well and pat dry again with paper towels.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Toss gently to distribute the ingredients evenly.
Add the cooled squid rings to the bowl, distributing them throughout the vegetables.
In a small separate bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and pepper until emulsified.
Drizzle the dressing over the salad and toss gently to ensure all ingredients are lightly coated.
Sprinkle the chopped parsley over the top and serve immediately on chilled plates for the most refreshing experience.
