Octopus salad is a dish that feels like a celebration of the sea. Tender, perfectly cooked octopus paired with vibrant vegetables, briny olives, and a zesty lemon dressing is a combination that makes my taste buds sing. Every bite is a burst of freshness and complexity, and I love how light yet satisfying it is. It’s the kind of dish that transports me to a sunny seaside taverna, and I can’t help but crave its delicate flavors and satisfying textures. It’s a dish I order whenever I see it on a menu, and it never disappoints.
Ingredients
12 ounces octopus tentacles - fully cooked
½ cup diced tomatoes or chopped
½ cup kalamata olives - pitted; 2 ounces
1 garlic clove - minced
½ cup cilantro or parsley – chopped
2 large bell peppers, diced
½ teaspoon salt
¼ teaspoon black pepper - freshly ground
¼ teaspoon dried oregano
Juice of 1 freshly squeezed lemon
3 tablespoons olive oil - extra-virgin
Method
Remove the octopus tentacles from the package and place them on paper towels to remove excess liquid. Cut the octopus into bite-size pieces and place them in a glass or ceramic salad bowl.
Add the tomatoes, bell peppers and olives.
·Put the garlic, cilantro, salt, pepper, dried oregano, lemon juice, and olive oil into a bowl and whisk together.
Pour dressing over octopus, toss gently and serve.
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