Octopus Salad: A Mediterranean Seafood Delight

Course: AppetizerCuisine: Mediterranean RegionDifficulty: Moderate

Servings

4 to 6

servings

Prep time

hour

Cooking time

minutes

Calories

200

kcal

Recipe Overview:
Octopus Salad is a refreshing and flavorful dish popular in Mediterranean cuisine. The tender octopus is the star of this salad, combined with fresh vegetables, herbs, and a zesty lemon and olive oil dressing. The salad is light yet satisfying, offering a perfect balance of textures and flavors, with the octopus bringing a unique taste that pairs beautifully with the crisp vegetables and tangy dressing. This dish is often enjoyed as a starter or light meal, particularly in coastal regions where seafood is abundant.

Ingredients

Octopus: 1 medium-sized (about 1.5 to 2 pounds)
Bay Leaves: 2
Black Peppercorns: 1 teaspoon
Lemon: 1, juiced
Extra Virgin Olive Oil: ¼ cup
Red Vinegar: 2 tablespoons
Garlic: 2 cloves, minced
Red Onion: 1 small, thinly sliced
Cherry Tomatoes: 1 cup, halved
Cucumber: 1, diced
Celery: 2 stalks, thinly sliced
Fresh Parsley: ¼ cup, chopped
Capers: 2 tablespoons, rinsed
Salt: 1 teaspoon, or to taste
Black Pepper: ½ teaspoon, freshly ground

Directions

Cook the Octopus:
Bring a large pot of water to a boil, adding the bay leaves and black peppercorns.
Reduce the heat to a simmer and gently lower the octopus into the water.
Simmer the octopus for about 45 minutes to 1 hour, or until it is tender when pierced with a fork.
Remove the octopus from the water and let it cool slightly. Once cooled, cut the octopus into bite-sized pieces.
Prepare the Dressing:
In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, minced garlic, salt, and black pepper. Set aside.
Assemble the Salad:
In a large mixing bowl, combine the chopped octopus, sliced red onion, cherry tomatoes, cucumber, celery, parsley, and capers.
Pour the dressing over the salad and toss to combine, ensuring all ingredients are evenly coated.
Marinate and Serve:
Allow the salad to marinate in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together.
Serve the octopus salad chilled or at room temperature, garnished with additional parsley or lemon wedges if desired.

Recipe Video

Notes

Octopus: The octopus is the heart of this salad, offering a delicate, slightly sweet flavor with a firm, yet tender texture when properly cooked.
Capers: These small, pickled flower buds add a tangy, briny flavor that complements the richness of the octopus and enhances the overall freshness of the salad.