octopus salad
Octopus salad with Mediterranean flavors. Try this fresh, healthy recipe packed with protein and perfect for a light lunch or dinner!
Ingredients
Method
- Bring a large pot of water to a boil. Add the cleaned octopus and cook for about 30-35 minutes, until tender. Skim off any foam that rises to the surface.
- While the octopus cooks, prepare the salad ingredients: quarter the cherry tomatoes, finely slice the red onion, pit and halve the black olives, and chop the fresh parsley.
- Once the octopus is tender, drain and let it cool slightly. Cut into small bite-sized pieces.
- In a large salad bowl, combine the octopus, cherry tomatoes, onion, olives, and parsley.
- Dress the salad with extra virgin olive oil, lemon juice, salt, and black pepper. Mix well so everything gets evenly coated.
- Let the salad rest for 5 minutes at room temperature for the flavors to blend, then serve immediately and enjoy your Mediterranean octopus salad!
Notes
Octopus salad holds a cherished spot in Mediterranean cuisine, known for its fresh flavors and its versatility—delightful as a starter or a light main dish, perfect for summer entertaining or cozy family dinners alike. This dish blends the ocean’s bounty with garden-fresh vegetables, making it a wonderful celebration of simple yet refined ingredients.
Tips for Perfect Octopus Salad
- Making octopus tender: To avoid rubbery octopus, simmer gently without letting the water boil aggressively. Inserting a cork into the boiling water is a traditional trick believed to soften the octopus, and while opinions vary, many Mediterranean cooks swear by it!
- Easy substitutions: If red onions are too strong for your taste, try soaking them in ice water for 10 minutes or replace them with thinly sliced shallots. Don’t have cherry tomatoes? Ripe regular tomatoes, diced, work just as well.
- Flavor boosters: Add a hint of smoked paprika or a splash of white wine vinegar to the dressing for extra depth. Capers or sliced celery make great additions for brininess and crunch.
Preparation Insights
Cool the octopus to room temperature before mixing it with the vegetables to maintain its tender texture—adding hot octopus can wilt the fresh ingredients or make them watery. Cutting octopus into even, bite-sized pieces ensures every forkful is flavorful and easy to eat. If your octopus is very large, peeling the outer skin after boiling gives a cleaner, lighter look to your salad.Serving Suggestions and Pairings
- Serve over a bed of mixed greens or alongside roasted potatoes for a more substantial meal.
- Garnish with extra parsley, lemon wedges, or microgreens to brighten up the plate.
- This salad pairs beautifully with a crisp white wine or even a light rosé.
