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Toss the calamari with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper and grill for 2 minutes per side. Allow to cool, and then slice into rings, cutting tentacles into bite-size pieces.
Combine the remaining olive oil, the lemon juice and honey in a large bowl; season with 1/2 teaspoon salt and some black pepper. Add the grilled calamari, onions, peppers, parsley and tomatoes. Toss together, squeeze the lime juice over the top and serve with lime wedges.