Tender Octopus Salad
Tender Octopus Salad
A Refreshing Octopus Salad Recipe: A Delightful Combination of Chewy Octopus and Fresh Greens
Discover the exquisite flavors of the Mediterranean with this Octopus Salad recipe. We’ve taken inspiration from the popular Spanish and Italian dish ‘pulpo’ and created a simpler, salad-style version. This delightful creation features tender octopus, crisp vegetables, and aromatic dill, offering a wonderfully refreshing taste. It’s much simpler to prepare than traditional octopus dishes with potatoes and celery, and it pairs beautifully with a crisp white wine. This salad makes a sophisticated appetizer or starter, with its bright, tangy flavor profile that is sure to awaken your palate. Enjoy this fantastic way to use octopus, perfect for a cool and light summer meal!
Main Ingredients- 2 pre-cooked octopus tentacles
- 8 cherry tomatoes
- 500g salad greens (a mix of your favorite varieties)
- 8 green or black olives
Dressing- 1/4 onion (finely minced)
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 Tbsp white balsamic vinegar
- 1/4 Tbsp sugar
- 1 tsp salt
- A pinch of white pepper (to taste)
- 1/4 onion (finely minced)
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 Tbsp white balsamic vinegar
- 1/4 Tbsp sugar
- 1 tsp salt
- A pinch of white pepper (to taste)
Cooking Instructions
Step 1
First, finely mince the onion. Soak the minced onion in cold water for at least 5 minutes to remove its sharp pungency. Before using, thoroughly drain any excess water. This step ensures a milder, more pleasant flavor in the dressing.
Step 2
Wash the salad greens thoroughly under running water and gently pat them dry. Remove the stems from the cherry tomatoes and cut them in half. Pit and thinly slice the olives. (Note: While black olives are fine, I personally find green olives complement this salad even better.)
Step 3
Now, let’s prepare the dressing. In a small bowl, combine all the dressing ingredients: the finely minced onion, olive oil, lemon juice, white balsamic vinegar, sugar, salt, and white pepper. Whisk vigorously until well combined and slightly emulsified. The white balsamic vinegar adds a lovely tanginess that elevates the overall flavor of the salad.
Step 4
To ensure a tender and pleasant texture, thinly slice the pre-cooked octopus tentacles. Aim for a thickness of about 0.5 cm. Slicing them thinly will make them easier to chew and more enjoyable with the other ingredients.
Step 5
Arrange the prepared salad greens evenly on a large serving plate or in a salad bowl. Artfully place the sliced octopus, halved cherry tomatoes, and sliced olives on top of the greens. To keep the salad fresh and vibrant, serve the dressing separately in a small pitcher or bowl, to be added just before eating.
Step 6
This chilled salad is perfect as a refreshing start to any meal. The light and bright dressing beautifully highlights the natural flavors of the octopus and vegetables. The subtle hint of spice from the freshly ground white pepper is a delightful touch, and the occasional bite of savory olive adds a wonderful burst of flavor. For an extra aromatic flourish, consider sprinkling some finely chopped fresh parsley over the top!
