octopus salad
Octopus salad lovers, gather around! Experience the vibrant flavors of this mediterranean classic with easy, step-by-step freshness.
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the cleaned octopus and cook over medium heat for about 25 minutes, until tender. Drain and let it cool.
- Cut the cooled octopus into bite-sized pieces and place it in a large mixing bowl.
- Add the red onion, cherry tomatoes, black olives, fresh parsley, and garlic to the bowl with the octopus.
- Drizzle with olive oil and lemon juice. Season with sea salt and black pepper to taste.
- Toss everything together gently until well mixed and all ingredients are coated.
- Transfer to a serving dish and garnish with extra parsley if desired. Serve immediately or chill for 30 minutes for enhanced flavor.
Notes
Octopus salad is a standout dish that’s earned a spot at Mediterranean tables thanks to its vibrant, refreshing flavor and adaptability. Whether you’re serving it as an appetizer or a light main course, this recipe effortlessly elevates any meal with its bright colors and zesty taste.
Chef’s Tips for Tender, Flavorful Octopus
- Don’t overcook: Tender octopus is key! Simmer gently—overcooking leads to toughness. After boiling, let it cool in cooking water to seal in moisture.
- Flavor infusions: Try adding a bay leaf or a dash of wine to the cooking water for added depth.
- Easy peel: Rubbing the cooked octopus with a kitchen towel helps remove the thin skin, giving your salad a cleaner look and milder flavor.
Ingredient Swaps and Variations
- No cherry tomatoes? Diced regular tomatoes or roasted red peppers work beautifully.
- For an extra tang, add diced cucumber or capers to accentuate the freshness.
- If black olives aren’t your favorite, try green olives or a sprinkle of feta cheese for a delicious twist.
