Octopus Salad
Octopus salad is a refreshing and vibrant dish that showcases tender, thinly sliced octopus combined with crisp vegetables and a zesty dressing.
This recipe brings together the delicate flavor of octopus witāh the freshness of tomatoes, cucumbers, and herbs, creating a light and satisfying salad perfect for appetizers or a light meal.
Follow this recipe to learn how to prepare a delicious octopus salad that celebrates the ocean’s bounty and brightens any dining experience with its flavors.
Ingredients
- 1 lb octopus, cleaned (fresh or frozen)
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1 cucumber, thinly sliced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 tablespoon capers, drained
How to Make Octopus Salad
Prepare the Octopus:
If using fresh octopus, clean and rinse thoroughly under cold water. Remove the beak, eyes, and innards. If using frozen octopus, thaw it completely according to package instructions.
In a large pot, bring water to a boil. Add the cleaned octopus and reduce heat to low. Simmer gently for 45-60 minutes, or until the octopus is tender and can be easily pierced with a fork. The cooking time may vary depending on the size and thickness of the octopus.
Marinate the Octopus:
Remove the octopus from the pot and let it cool slightly. In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
Cut the cooked octopus into thin slices or bite-sized pieces. Place the octopus pieces in the marinade, tossing gently to coat. Marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
Assemble the Salad:
In a large salad bowl, combine thinly sliced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, chopped fresh parsley, chopped fresh basil, and drained capers.
Add the marinated octopus pieces to the salad bowl, along with any remaining marinade. Toss gently to combine all ingredients evenly.
Chill and Serve:
Cover the salad bowl and refrigerate for at least 1 hour to chill and allow the flavors to develop.
Serve chilled octopus salad on individual plates or in a serving bowl, garnished with additional fresh herbs if desired.
Chef’s Note
Octopus Cooking Tips: To tenderize octopus, you can also freeze it before cooking or beat it against a hard surface before simmering.
Vegetable Variations: Customize the salad with your favorite vegetables such as bell peppers, radishes, or arugula.
Dressing Variation: For a tangy twist, substitute the lemon juice with red wine vinegar or balsamic vinegar.
Make-Ahead: Octopus salad can be prepared a few hours in advance and refrigerated until ready to serve. Allow it to come to room temperature slightly before serving for best flavor.
Nutritional Information (per serving, based on 4 servings)
- Calories: 250 kcal
- Protein: 25g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 50mg
- Sodium: 500mg
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 4g
Enjoy the vibrant flavors and tender texture of octopus salad, a delightful dish that combines seafood with fresh vegetables and herbs. Whether served as a starter or a light main course, octopus salad offers a refreshing and nutritious option that is both satisfying and elegant.
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