Place squid, garlic and parsley in a bowl. Add oil, wine, salt and pepper. Mix together, cover and marinate in refrigerator about 2 hours.
Tear lettuce into pieces and arrange on individual plates. Halve tomatoes, remove seeds and finely dice.
To make tomato vinaigrette, whisk oil, champagne vinegar, lemon juice and thyme until combined; add salt and pepper to taste. Add diced tomatoes and mix together. Drizzle vinaigrette over lettuce leaves.
Heat barbecue or preheat grill to medium heat. Cook squid on barbecue or under grill about 3 minutes, turning occasionally. Place on salad and serve while hot.