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Introduction:
Looking for an elegant yet easy-to-make appetizer that bursts with Mediterranean flavor? This Octopus Salad with Capers and Olives is the perfect dish for seafood lovers. The tender octopus pairs beautifully with the briny tang of capers and olives, complemented by fresh herbs and zesty lemon. Ideal for a light starter or a refreshing dish on a warm day, this salad offers an unforgettable taste of the sea with every bite.
Ingredients:
1 lb fresh octopus, cleaned and tentacles separated
1/4 cup capers, rinsed
1/4 cup black olives, pitted and halved
1/4 cup green olives, pitted and halved
1 small red onion, thinly sliced
1 cucumber, diced
1 red bell pepper, diced
1/4 cup fresh parsley, chopped
1/4 cup fresh lemon juice (about 1 lemon)
3 tbsp extra virgin olive oil
1 tsp dried oregano
Salt and pepper, to taste
Zest of 1 lemon (optional)
Instructions:
Cook the octopus: Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes, or until the octopus is tender when pierced with a fork. Drain the octopus and let it cool.
Prepare the salad: While the octopus is cooling, prepare the other ingredients. Thinly slice the red onion, dice the cucumber and bell pepper, and chop the fresh parsley.
Cut the octopus: Once the octopus is cool enough to handle, cut it into bite-sized pieces. You can either slice the tentacles into rounds or chop them into smaller chunks, depending on your preference.
Combine ingredients: In a large bowl, combine the octopus, capers, olives, red onion, cucumber, bell pepper, and parsley.
Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, oregano, salt, and pepper. Pour the dressing over the salad and toss everything together gently to coat the ingredients evenly.
Garnish and serve: If desired, sprinkle lemon zest over the salad for an extra burst of citrus flavor. Serve immediately or refrigerate for an hour to allow the flavors to meld.
Serving and Storage Tips:
Serving: Serve this octopus salad chilled or at room temperature. It pairs beautifully with crusty bread or can be enjoyed as a light appetizer on its own.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. However, the salad is best enjoyed fresh, as the texture of the octopus can change over time.
Variations:
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