Mediterranean Octopus Salad with Lemon and Parsley
Tender simmered octopus, cooled and sliced, tossed with lemon, olive oil, parsley, celery, red onion and cherry tomatoes for a bright Mediterranean seafood salad.
Ingredients
- 2 lb cleaned raw octopus thawed, beak and internal organs removed
- 1 small onion quartered, for simmering
- 2 bay leaves for simmering
- 1 tsp black peppercorns for simmering
- 1/3 cup extra virgin olive oil for dressing
- 3 tbsp fresh lemon juice plus more to taste
- 1 tsp lemon zest
- 2 celery stalks thinly sliced
- 1/4 cup red onion finely diced
- 1 cup cherry tomatoes halved
- 1/2 cup flat-leaf parsley chopped
- 1/3 cup pitted black olives sliced, optional
- 1/2 tsp kosher salt adjust after tasting
- 1/4 tsp freshly ground black pepper
Instructions
- Thaw fully in the refrigerator. Confirm the octopus has been cleaned, with the beak and internal organs removed; rinse briefly under cool running water and handle on a dedicated board.
- Put octopus into a large pot, add enough water to cover and include the onion, bay leaves and peppercorns. Bring gently to a simmer, not a violent boil. Cook about 45 to 75 minutes depending on size, until a knife easily pierces the thickest tentacle.
- Lift cooked octopus to a clean tray. Cool it promptly, then refrigerate covered until sufficiently chilled to slice, approximately 30 minutes in a shallow container. Do not leave cooked seafood at room temperature for extended periods.
- Cut tentacles into bite-size pieces and slice the thicker body parts. Combine celery, red onion, cherry tomatoes, olives and parsley in a chilled serving bowl.
- Whisk olive oil, lemon juice, lemon zest, salt and pepper. Toss gently with octopus and vegetables; taste and adjust lemon. Serve cool or lightly chilled, refrigerating until service.
Notes
Simmer the cleaned octopus until completely cooked and tender, typically 45–75 minutes for a 2 lb octopus. Chill cooked seafood promptly and keep refrigerated until serving.