Slice the peeled onion, combine with the vinegar, salt, sugar, pepper and bay leaf and warm up to 180^oF (80^oC). Cool quickly putting a dish with the marinade in another pot with cold water. Add the vegetable oil after cooling and put in the refrigerator for 3-4 hours

– Boil the squid fillets in slightly salted boiling water within 3-5 minutes (see the recipe). Cool the squids and cut into stripes

– Draft the onions from the marinade, mix with the squids and sweet pepper cut in stripes

– Put the salad in a salad dish pyramid-shaped and sprinkle with the fine chopped greens