Skip to content
Snack & Appetizers

Octopus Salad

Octopus Salad is an appetizer you usually find in restaurants, but you can also make it at home very easily.
Recipe Octopus Salad
  • Difficulty Medium
  • Preparation 35 minutes
  • Cooking 25 minutes
  • Servings for 4 people

Octopus Salad is one of those appetizers that are hard to resist; we could almost say it is one of the tastiest ways to cook octopus. We are used to seeing this dish in restaurants and enjoying it only there, but you will be surprised to learn that cold octopus salad is actually very easy to make at home.

There are so many recipes for octopus and vegetable salad that it is hard to decide which one is best: it always depends on your taste and the pairings you like most. This octopus salad is different from the ones you usually find, but we promise it will win over all your guests. This octopus salad is also very low in calories, so it is perfect as a light appetizer or a light lunch if you are on a diet.

If you would also like to try the classic octopus salad, take a look at the recipe for Octopus with Potatoes. And if you are not sure how to cook octopus and are looking for some tasty ideas, you can make Stewed Octopus. Now we leave you with the recipe for Octopus Salad.

Ingredients for 4 people

Copy Ingredients List
Open in App

Method

  1. To make the Octopus Salad, start by cleaning the octopus: wash it well under running water, taking care to also rinse the sac that once held the innards. With a small sharp knife, also remove the eyes and the hard part in the center of the tentacles, usually called the beak. Then rinse it well again and move on to cooking.
  2. Fill a large pot with plenty of cold water and bring it to a boil. Then hold the octopus firmly by the head and dip the tentacles into the pot several times so that they curl nicely. When you have finished, put the whole octopus in the water, add the salt, cover with a lid and cook for about 20 minutes. After this time, turn off the heat and let the octopus cool in its water for about 2 hours.
  3. While the octopus cools, wash and trim all the vegetables. Cut the zucchini in half, then grill them for about 5 minutes, or until they are cooked enough, remembering to turn them halfway through so they cook evenly. Now cut the cherry tomatoes into quarters, then chop the parsley with a mezzaluna (a curved chopping knife).
  4. Once the zucchini are cooked, cut them into small pieces. Take the octopus out of the pot, separate the head from the tentacles and cut everything into small pieces. Put the octopus, zucchini and cherry tomatoes in a bowl and dress with the parsley, lemon and oil. Add some salt if needed. Mix everything well, then serve the Octopus Salad. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you want to make your Octopus Salad even richer, you can also add capers or boiled potatoes.

Tips

To make the Octopus Salad faster and more easily, I recommend buying an octopus that has already been cleaned. If you like, you can also use frozen octopus.

Storage

Octopus Salad keeps in the fridge for a few days in an airtight container.

Comments