- 1 tablespoon vegetable oil, plus more for grill
- 1 pound squid (bodies and tentacles), cleaned
- Kosher salt, freshly ground pepper
- 2 tablespoons (or more) unseasoned rice vinegar
- 1 tablespoon (or more) chili oil
- 2 Persian cucumbers or 1 English hothouse cucumber, thinly sliced lengthwise
- 1/2 bunch watercress, thick stems trimmed (about 2 cups)
- 1/2 bunch cilantro, thick stems trimmed (about 1 cup)
- Prepare grill for medium-high heat; oil grate. Toss squid with 1 tablespoon oil in a large bowl; season with salt and pepper.
- Grill squid, turning occasionally, until lightly charred and cooked through, about 4 minutes. Transfer squid to a cutting board and slice bodies into bite-size pieces.
- Toss squid with vinegar and chili oil in a clean large bowl. Add cucumbers, watercress, and cilantro and toss to combine. Taste and adjust seasoning with salt, pepper, and more vinegar and chili oil, if desired.