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octopus salad

octopus salad

Octopus salad with lemon and herbs, an easy and healthy Mediterranean dish for light lunches or summer dinners. Try this fresh delight!
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Total Time 41 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 225
Ingredients Method Notes

Ingredients
  

  • 1 kg octopus cleaned and washed
  • 1 unit lemon juiced
  • 4 tablespoon extra virgin olive oil
  • 0.5 unit red onion thinly sliced
  • 2 tablespoon fresh parsley chopped
  • 0.5 tablespoon fresh oregano chopped, optional
  • 0.5 unit cucumber diced
  • 6 unit cherry tomatoes quartered
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper freshly ground

Method
 

  1. Rinse and clean the octopus thoroughly under cold running water.
  2. In a large pot, bring water to a boil. Add a pinch of salt and carefully place the octopus in the boiling water.
  3. Cook the octopus for about 30 to 35 minutes or until it is tender when pierced with a fork. Avoid overcooking. Remove from water, let cool, then cut into bite-sized pieces.
  4. In a large mixing bowl, combine the cooled octopus, diced cucumber, cherry tomatoes, and thinly sliced red onion.
  5. Add the lemon juice, olive oil, chopped parsley, and oregano to the bowl. Season with salt and freshly ground black pepper to taste.
  6. Toss the salad well to ensure everything is well coated. Adjust seasoning if necessary.
  7. Refrigerate the salad for at least 5 minutes to blend flavors, then serve chilled or at room temperature for a refreshing Mediterranean meal.

Notes

Octopus salad is a Mediterranean favorite admired for its freshness, vibrant flavors, and versatility. It can shine as a light lunch, a refreshing starter at summer dinners, or as a beautiful centerpiece at gatherings with friends. Its combination of tender seafood, crisp vegetables, and zesty dressing makes it a delightful experience for both newcomers and seasoned seafood lovers.

Tips for Tender Octopus

Cooking octopus for the perfect texture may seem intimidating, but a few practical tips make all the difference. Always start with cleaned, fresh (or well-thawed) octopus. To achieve softness, a gentle simmer for 30–35 minutes is usually ideal. Do not overcook, as the octopus may become rubbery. Pierce it with a fork; it should yield easily when done. If you find octopus to be tough, you can briefly simmer it with a wine cork in the pot—a longstanding Mediterranean trick believed to enhance tenderness.

Ingredient Swaps and Flavor Boosts

  • Don’t have fresh parsley? Substitute with coriander or fresh dill for a unique twist.
  • For more brightness, try adding finely grated lemon zest along with the juice.
  • Capers and Kalamata olives are fantastic to mix in for an extra Mediterranean punch.
  • If cherry tomatoes aren’t available, use heirloom tomatoes diced into cubes for a similar effect.
  • A splash of white wine vinegar or a few chili flakes can enhance the dressing's flavor should you prefer a tangier or spicier profile.

Preparation Advice

After cooking, let the octopus cool fully before cutting to help it retain juices and better absorb flavors. When slicing vegetables, aim for uniform pieces to ensure an even distribution of taste and texture. Toss the salad gently, so the pieces remain intact and appealing on the plate. Chill the salad for at least 5–10 minutes before serving to help meld all flavors together.

Serving and Pairing Ideas

This octopus salad is delicious served with toasted rustic bread or pita, making it heartier for a light meal. Side dishes like herbed rice, hummus, or a simple couscous salad are lovely complements. For presentation, finish with an extra drizzle of olive oil and a sprinkle of fresh herbs before serving. The salad also pairs beautifully with a chilled white wine or a crisp rosé, bringing out the Mediterranean flavors even more.
Whether enjoyed for a laid-back lunch or a festive occasion, this octopus salad promises to impress and delight anyone who tastes it!