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octopus salad

octopus salad

Octopus salad lovers, gather around! Experience the vibrant flavors of this mediterranean classic with easy, step-by-step freshness.
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Total Time 31 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 500 g octopus, cleaned and cut in pieces
  • 1 medium red onion, thinly sliced
  • 12 pieces cherry tomatoes, halved
  • 0.5 cup pitted black olives, sliced
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 2 tablespoon fresh parsley, chopped
  • 1 clove garlic, minced

Method
 

  1. 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.
  2. Cut the cooled octopus into bite-sized pieces and place it in a large mixing bowl.
  3. Add the red onion, cherry tomatoes, black olives, fresh parsley, and garlic to the bowl with the octopus.
  4. Drizzle with olive oil and lemon juice. Season with sea salt and black pepper to taste.
  5. Toss everything together gently until well mixed and all ingredients are coated.
  6. 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.

Serving and Complementary Dishes

Octopus salad shines served cold or at room temperature, making it ideal for gatherings or picnics. Enjoy it as a topping for crispy crostini or pair with lemony roasted potatoes for a satisfying meal. If you want to impress, serve alongside a chilled white wine and a simple green salad.
For best results, allow the salad to marinate in the refrigerator for 30–60 minutes so the flavors meld. Before serving, give it a gentle toss and a final splash of lemon for brightness. With a few creative tweaks, this classic can become your signature summertime favorite!