Add the squid to a non-metallic bowl with 1 1/2 tablespoons olive oil, the garlic, chile, and toss to coat the squid. Cover the bowl with plastic wrap
, and leave it in the refrigerator to marinate for 2 to 3 hours.
Heat a large frying pan
over high heat. Remove the squid from the marinade
, and discard the marinade. Add the squid strips, and cook until it is just cooked, about 1 to 2 minutes per side. Take care not to overcook the squid or it will become tough.
Combine the cucumber, tomatoes, celery, celery
leaves and basil in a large bowl.
In a separate bowl, whisk
together the remaining 1 tablespoon olive oil and lemon juice
, and season the mixture with the sea salt
and black pepper. Set the dressing aside.
Add the squid to the vegetables and toss well. Pile the salad onto a large platter, garnish
with the capers
with the lemon dressing
. Serve the salad immediately.