Octopus Salad is a light, refreshing, and flavorful dish that highlights the natural sweetness and tender texture of octopus. Often found in Mediterranean cuisine, this salad combines tender octopus with fresh herbs, crisp vegetables, and a tangy lemon and olive oil dressing. The key to a perfect octopus salad is slow-cooking the octopus to achieve that melt-in-your-mouth tenderness, making it an elegant yet simple dish that’s perfect for warm-weather dining or as a sophisticated appetizer. Serve it chilled or at room temperature for a deliciously healthy and vibrant dish.
Ingredients:
- 1 large octopus (about 2-3 pounds), cleaned
- 1 onion, halved
- 2 bay leaves
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons capers (optional)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- In a large pot, bring water to a boil with the halved onion and bay leaves. Add the octopus, reduce heat to a simmer, and cook for 45 minutes to 1 hour, or until the octopus is tender when pierced with a fork.
- Once cooked, remove the octopus from the water and let it cool slightly. Cut the octopus into bite-sized pieces, discarding any tough parts.
- In a large bowl, whisk together the lemon juice, olive oil, red wine vinegar, and minced garlic. Season with salt and pepper to taste.
- Add the chopped octopus, cherry tomatoes, cucumber, red onion, capers (if using), and fresh parsley to the bowl. Toss everything gently to coat with the dressing.
- Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve chilled or at room temperature, garnished with additional parsley if desired.
This octopus salad is a perfect light and flavorful dish, ideal for serving at a summer gathering or as an elegant appetizer for a special meal!
