Description
A refreshing Mediterranean-style octopus salad made with tender octopus, olive oil, lemon, and fresh herbs, perfect as a light appetizer or seafood dish.
Ingredients
- 2 lbs octopus, cleaned
- 1 bay leaf
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, minced
- Salt to taste
- Black pepper to taste
Instructions
- Rinse octopus under cold water.
- Bring a large pot of water to a boil and add bay leaf.
- Submerge octopus, reduce heat, and simmer for 45–60 minutes until tender.
- Remove octopus and allow to cool slightly.
- Cut octopus into bite-sized pieces.
- Place octopus in a bowl and add red onion and parsley.
- Whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Pour dressing over octopus and toss gently.
- Refrigerate for 20–30 minutes before serving.
Notes
- Do not add salt to cooking water to keep octopus tender.
- Cooking time may vary depending on size.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Boiling
- Cuisine: Mediterranean