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octopus salad

octopus salad

Octopus salad: a light, Mediterranean classic with fresh veggies, citrus, and olive oil. Perfect for a healthy weeknight meal!
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Total Time 1 hour 1 minute
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 kg octopus cleaned, fresh or thawed
  • 2 unit lemon juiced
  • 4 tablespoon extra-virgin olive oil
  • 0.5 cup red onion thinly sliced
  • 0.5 cup celery thinly sliced
  • 0.33 cup parsley fresh, chopped
  • 10 unit cherry tomatoes halved
  • 10 unit olives green or black, pitted and halved
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper freshly ground
  • 1 unit bay leaf

Method
 

  1. Bring a large pot of salted water to a boil and add the bay leaf. Once boiling, submerge the cleaned octopus.
  2. Cook the octopus over medium-low heat for 40-50 minutes, or until tender when pierced with a fork. Remove from water and let it cool.
  3. Cut the cooled octopus into bite-sized pieces and place in a large bowl.
  4. Add the lemon juice, olive oil, and sea salt directly to the octopus. Stir well to coat all pieces evenly.
  5. Mix in the red onion, celery, parsley, cherry tomatoes, and olives. Toss until all ingredients are combined.
  6. Season with freshly ground black pepper and adjust salt to taste if necessary.
  7. Let the salad marinate in the refrigerator for at least 30 minutes so the flavors have time to blend.
  8. Serve chilled, garnished with extra parsley and lemon slices if desired.

Notes

Octopus salad stands out as a beloved classic throughout Mediterranean cuisine, cherished for its delicious combination of flavors, colors, and fresh ingredients. This recipe’s versatility makes it perfect both as a vibrant starter or as a refreshing light meal on warm days, easily adaptable to any gathering or daily meal.

Practical Tips for Perfect Octopus Salad

  • Tenderness matters: One of the most important aspects is ensuring the octopus is tender. If you’re worried about toughness, freeze the octopus a day before cooking, even if it’s already bought fresh—this process helps break down fibers. Cooking it gently in simmering water (never a rolling boil) prevents the octopus from becoming rubbery.
  • Flavor infusions: You can add aromatics like garlic cloves, bay leaves, or a splash of white wine to the cooking water for a more complex flavor.
  • Quick chilling: After boiling, immediately plunging the octopus in an ice bath halts the cooking process and results in firmer slices, making for a prettier salad.

Customizations & Serving Suggestions

  • Personalize your salad: Swap cherry tomatoes for roasted red peppers, or try adding diced cucumber for extra crunch. Kalamata olives enhance the Mediterranean spirit, but green olives also work wonderfully.
  • Citrus boost: Try a mix of lemon and orange juice for a subtle sweetness.
  • Herb twist: Fresh dill or mint can replace parsley for an aromatic change.
Pair your octopus salad with crusty bread or serve it over a bed of baby greens for an elegant appetizer. As a main dish, complement it with herbed potatoes and a crisp white wine, such as Albariño or Sauvignon Blanc. Your creativity can turn this classic into your signature!