Octopus Salad Recipe – Italian, Greek Special
The Octopus Salad is a vibrant Mediterranean dish that celebrates the fresh, briny taste of tender octopus dressed in bright lemon, garlic, and extra-virgin olive oil. Often mixed with potatoes, red onion, parsley, maybe olives or capers, it offers a wonderful contrast of textures—soft octopus, creamy potato, crisp onion edges. Whether served as a starter in a Greek taverna or as an antipasto in an Italian setting, this salad brings sunshine, flavor, and lightness to any table. Perfect for hot days, seaside meals, or when you want something healthy yet indulgent.
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
Octopus Salad Ingredients:
- 1 pound octopus, cleaned and cooked
- 1 large cucumber, sliced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup black olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
How to Make Octopus Salad
Prepare the Octopus: If using raw octopus, boil it in salted water until tender, about 45-60 minutes, then let it cool. Once cooled, cut into bite-sized pieces.
Prepare the Vegetables: Slice the cucumber, dice the bell pepper, chop the onion, and halve the cherry tomatoes.
Combine Ingredients: In a large bowl, combine the cooked octopus with cucumber, bell pepper, red onion, cherry tomatoes, black olives, and parsley.
Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper.
Dress the Salad: Pour the dressing over the octopus and vegetable mixture, tossing gently to coat all ingredients evenly.
Serve: Chill the salad for at least 30 minutes to allow the flavors to meld, then serve as a refreshing appetizer or main course.
Recipe Notes
Cooking Octopus: Simmer gently until just tender—test by piercing the thickest part with a fork. Overcooking can make the texture rubbery.
Using Potatoes: Boil potatoes until just tender, peel if desired. Baby potatoes or Yukon Gold work well for creamy texture.
Dressing Balance: A good mix of lemon juice, garlic, and olive oil is crucial. Adjust acidity so the lemon is bright but not overwhelming.
Herbs & Add-Ins: Fresh parsley adds brightness. Optional add-ons like capers, olives or thinly sliced celery bring salty or crunchy contrast.
Marinate for Flavor: Let the salad rest in the fridge for at least 30 minutes so flavors meld. Serve chilled or at room temperature for best taste.
