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octopus salad

octopus salad

Octopus salad is light, refreshing and packed with protein. Try this nutritious option for your next summer meal or gathering!
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Total Time 41 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 500 g octopus cleaned and fresh or frozen
  • 6 tbsp extra virgin olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 unit cucumber small, diced
  • 10 unit cherry tomatoes cut in halves
  • 0.25 unit red onion thinly sliced
  • 2 tbsp fresh parsley chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Method
 

  1. Clean the octopus if necessary, removing the beak and any hard parts.
  2. Bring a large pot of water to boil. Cook the octopus for about 30 minutes or until tender. Let it cool, then cut into bite-sized pieces.
  3. In a large mixing bowl, combine the octopus pieces with diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
  4. Drizzle with extra virgin olive oil and freshly squeezed lemon juice. Season with salt and black pepper to taste.
  5. Add chopped parsley for freshness. Toss everything gently to combine well.
  6. Refrigerate for at least 10 minutes before serving for best flavor. Stir again and serve chilled.

Notes

Octopus salad is a favorite across the Mediterranean for its fresh flavors, healthy profile, and adaptability to many occasions. It works as a light lunch, a starter for dinner parties, or a festive addition to summer gatherings by the sea.

Practical Tips for Perfect Octopus Salad

  • Tenderizing the octopus: If you're new to cooking octopus, remember that simmering it gently until tender—about 30 minutes—will give the best texture. Avoid high heat, which can make the flesh rubbery.
  • Quick chill for better flavor: Once mixed, let your salad rest in the fridge so the flavors develop. Around 10–20 minutes is enough, but overnight makes it even tastier!
  • If fresh octopus is hard to find, high-quality frozen octopus works just as well and often comes already cleaned.

Ingredient Swaps and Variations

  • Not a fan of cucumber or tomatoes? Try adding diced bell pepper, fennel, or even cooked potatoes for different textures and flavors.
  • For a heartier version, toss in some cooked chickpeas or white beans. The salad also welcomes ingredients like capers, olives, or celery for a briny Mediterranean flair.

Serving & Suggestions

  • This salad pairs beautifully with crusty bread, grilled vegetables, or a glass of crisp white wine (like Sauvignon Blanc or Vermentino).
  • To serve as a main course, consider placing it over a bed of leafy greens or alongside a simple risotto.
  • If preparing ahead, add the parsley just before serving to keep the herbs fresh and green.
With these tips, your octopus salad will impress guests and delight your palate every time you prepare it!