The cilantro, kalamata olives, olive oil, and lemon juice elevate this simple salad into a delicacy. And using fully cooked octopus means it’s so easy to assemble.
Ingredients
You’ll only need a few simple ingredients to make this flavorful octopus salad. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: While we very much enjoyed the meaty platters of parrilla we were served: It was succulent, flavorful, and well-seasoned. The outside was charred while the inside was wonderfully moist and juicy. It was perfect, and that’s how we found out that we love eating octopus. Cooked octopus: I get it at wildforkfoods.com. They have packaged octopus tentacles that are perfect for this recipe. Tomatoes: I use cherry tomatoes. If they’re large, it’s a good idea to cut them in half. Olives: You can use any type of olives you like, but pitted kalamata olives are especially good in this salad. Garlic: I use just one minced garlic clove. I do highly recommend using freshly minced garlic rather than jarred minced garlic. Cilantro: In many of my recipes I tell you that it’s OK to use parsley instead of cilantro. Here, I’m not so sure. The cilantro is such an integral part of the flavor combination. To season: Kosher salt, freshly ground black pepper, and dried oregano. Lemon juice: You’ll definitely want to use freshly squeezed lemon juice in the dressing. Olive oil: Make sure to use high-quality extra-virgin olive oil.
Instructions
Expert tip
Since this recipe relies on fully cooked octopus, it will only be as good as the octopus you purchase. Octopus is typically boiled until it’s tender, then added to recipes as is or quickly grilled or sauteed. It can become tough and gummy when overcooked.
Cut the octopus tentacles into bite-size pieces.Add the remaining ingredientsGently mix to combine.Serve immediately, or allow the salad to rest for 20 minutes, mix again, and serve!
I find that the cooked octopus sold at wildforkfoods.com is excellent. Most pieces are nice and tender. Very few are gummy. It comes frozen, so make sure to fully defrost it before using it.
Frequently asked questions
Variations
Serving suggestions
I typically serve this salad as an appetizer and when I do, it feeds three. If I serve it as a main course, I divide it into two portions and add thick, buttered slices of almond flour bread on the side.
Add ¼ cup of thinly sliced red onionsUse red wine vinegar instead of lemon juiceAdd a tablespoon of capersAdd a pinch of red pepper flakes
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 1-2 days. But if the octopus you’ve used has already spent some time in the fridge, take that into account.
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Recipe card
❤️ Let’s connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
