Description
A refreshing Italian octopus salad. Perfect as an antipasto or light meal.
Ingredients
Scale
- 2 octopuses (1 lbs (454 g) each) octopuses
- 2 carrots (or a handful of baby carrots, diced) carrots
- 2 stalks celery (diced) celery
- 4-6 yellow cherry tomatoes (halved or quartered) yellow cherry tomatoes
- 1/2 small red onion (finely chopped) small red onion
- 2 tbsp (30 ml) flat-leaf Italian parsley flat-leaf Italian parsley
- 1 clove garlic (finely chopped) garlic
- 2 lemons juice lemons
- Olive oil olive oil
- Salt
Instructions
- Prepare the Octopus
- Place the octopuses and a cork in a large pot of cold water. Bring the water to a boil over medium-high heat, then reduce to a gentle boil and cook for 20 minutes. Turn off the heat and allow the octopus to cool to room temperature in the cooking water.
- Prepare the Vegetables
- Dice the carrots, onion, and celery finely. Halve the cherry tomatoes and mince the garlic. Chop the flat-leaf Italian parsley and set all prepared ingredients aside.
- Assemble the Salad
- Remove the cooled octopus from the water, pat it dry, and cut into bite-sized pieces. Add to a bowl with the diced vegetables. Add extra-virgin olive oil, the juice of one lemon, and salt to taste.
- Marinate and Serve
- Let the salad sit at room temperature for about 30 minutes. Before serving, stir, taste, and adjust seasoning as needed.
Notes
- For tender octopus, ensure the water comes to a rolling boil before adding the octopus and cork.
- Substitute other firm vegetables like fennel or bell peppers for the carrots and celery.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the flavors will meld beautifully.
- Prep Time: 20 minutes
- Marinating Time: 30 min
- Cook Time: 20 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 4
- Protein: 20
- Cholesterol: 100