Description
A light and refreshing Mediterranean-style salad made with tender octopus, juicy cherry tomatoes, briny olives, and fresh herbs tossed in a lemon and olive oil dressing.
Ingredients
Scale
- 1.5 to 2 pounds octopus, cleaned
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a gentle boil over medium heat.
- Add the cleaned octopus and simmer for 45–60 minutes until fork-tender.
- Remove from water and let the octopus cool completely, then slice into bite-sized pieces.
- In a large mixing bowl, combine the octopus, halved cherry tomatoes, olives, red onion, and parsley.
- Drizzle with lemon juice and olive oil, then season with salt and pepper.
- Toss gently to combine and chill for at least 30 minutes before serving.
Notes
- Chill the salad before serving for better flavor fusion.
- Add capers or diced cucumber for variation.
- Grill the octopus after boiling for extra smoky flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg