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octopus salad — Mediterranean Diet Hub

octopus salad

Octopus salad is ready in under 35 minutes, with lemony potatoes and crunchy celery. Easy to prep ahead, keeps well in the fridge for 2 days.
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Total Time 36 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

salad
  • 1 kg octopus
  • 4 units medium potatoes
  • 2 stalks celery
  • 0.5 unit red onion
  • 2 tablespoons extra virgin olive oil
  • 1 unit lemon
  • 0.25 teaspoon salt
  • 0.13 teaspoon black pepper
  • 2 tablespoons flat-leaf parsley

Method
 

  1. Place the octopus in a large pot with enough water to cover it. Bring it to a boil, then reduce the heat and simmer for 25–30 minutes until the octopus is fork-tender. If you’re unsure, poke the thickest part with a fork—when it goes in easily, it’s done.
  2. Remove the octopus and let it cool. Don’t discard the cooking water—drop in the potatoes next.
  3. Peel and cut the potatoes into bite-sized pieces. Simmer potatoes in the octopus water for 8–10 minutes, until just soft. Drain well.
  4. While everything cools, slice the celery thin (about 2–3 mm) and chop the onion as fine as you like. I soak the onion in cold water for 5 minutes so it’s not too strong.
  5. Peel the skin off the octopus tentacles if you want a cleaner look, but it’s not essential. Slice the octopus into rounds about 1 cm thick.
  6. Combine octopus, potatoes, celery, and onion in a large bowl. Add the olive oil, the juice of one lemon, salt, and pepper. Toss gently—if you’re making it ahead, add half the lemon and oil now, and the rest before serving so it stays bright.
  7. Finish with chopped parsley. Taste and adjust salt or lemon if needed. Serve at room temperature or slightly chilled.

Notes

I always come back to octopus salad in the summer, especially when I want something filling that doesn't leave me in a food coma. It’s satisfying but light, and it makes dinner feel a bit like a seaside holiday—even when I’m eating at the kitchen counter.

Tips for tender octopus and extra flavor

Don’t stress about fresh vs frozen octopus. I use frozen most of the time—freezing actually helps break down the fibers, so you end up with a more tender bite. If it’s your first time cooking octopus, watch for two things: simmer gently (not a hard boil), and check doneness with a fork, not by the clock. Fork goes in easy? It’s ready.
I always cook my potatoes in the octopus water. The flavor boost is subtle but it brings the salad together. And if you’re sensitive to raw onion, a five-minute soak in ice water takes the edge off—it makes a difference.

Variations and swaps that work

This is one of those dishes that’s not precious about the details. No celery? Add cucumber for crunch. Sometimes I swap out half the potatoes for steamed green beans. I don’t recommend canned octopus—it doesn’t have the same texture for a main salad, but you can bulk it out if you have just a little leftover cooked octopus from another meal.

Storage and meal prep

I make this the night before if I want an easy lunch. It keeps in the fridge for up to two days, but the vegetables will soften. For meal prep, I hold back half the dressing, adding more fresh lemon and oil right before serving to keep everything bright and juicy.