octopus salad
Octopus salad full of Mediterranean freshness. Try this light recipe for a satisfying, flavorful meal perfect for any occasion.
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the octopus and bay leaf. Reduce the heat and simmer for 40-45 minutes, or until tender.
- Remove the octopus from the water and let it cool. Once cooled, cut into bite-sized pieces.
- In a large salad bowl, combine the chopped octopus, cherry tomatoes, red onion, capers, and fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
- Pour the dressing over the salad and toss gently so all ingredients are well coated.
- Cover and let it rest in the refrigerator for at least 30 minutes before serving for enhanced flavors.
Notes
Octopus salad is a classic Mediterranean dish that stands out for its freshness, versatility, and vibrant flavors. Thanks to its light profile and flavor-packed ingredients, it's perfect for everything from a special dinner starter to a nutritious main dish for a summer lunch. Whether you’re serving guests or looking for a new way to enjoy seafood at home, octopus salad brings a touch of the coast right to your table.
Practical Tips for the Perfect Octopus Salad
- Tenderize the octopus by simmering it gently; avoid rapid boiling, which can make it chewy. You’ll know it’s ready when a fork slides in easily.
- For added flavor, infuse the cooking water with aromatics like garlic cloves, slices of celery, or even a splash of white wine.
- Let the salad marinate in the fridge before serving. This step melds the flavors and keeps the dish cool and refreshing.
- If you can’t find fresh octopus, high-quality frozen octopus works well. Just defrost it overnight in the refrigerator before cooking.
- No cherry tomatoes at hand? Try diced cucumber or roasted bell peppers for a different crunch or sweetness.
- Elevate your salad by topping it with a sprinkle of crumbled feta or thin slices of radish right before serving.
