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Deborah Mele
Course Salad
Cuisine Italian
Servings 6 servings



  • 1 3 Pound Octopus
  • 1 Lemon
  • 1 Cup White Wine
  • 1 Tablespoon Peppercorns
  • 2 Cloves Garlic Peeled
  • 2 Large Potatoes Peeled & Cut Into 1½ Inch Cubes
  • Cups Halved Cherry Tomatoes
  • ¼ Cup Pitted Kalamata Olives Halved
  • Tablespoons Capers
  • ¼ Cup Fresh Parsley Leaves


  • Juice of 1 Lemon
  • ? Cup Extra Virgin Olive Oil
  • Salt & Pepper
  • Pinch of Red Pepper Flakes


  • In a large pot, place the octopus along with the wine, peppercorns, 1 lemon cut in half, cork, and garlic.
  • Cover with water by 1 inch and bring to a boil over medium high heat.
  • Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.)
  • Drain, and allow the octopus to come to room temperature.
  • While the octopus is cooking, bring a pot of salted water to a boil over medium heat, and cook the potatoes until fork tender.
  • Drain, and allow to come to room temperature.
  • Cut the octopus into 1½-inch pieces and place in a bowl along with the cooled potatoes, tomatoes, olives, capers, and parsley.
  • In a small bowl, whisk together the dressing ingredients and pour over the salad.
  • Gently toss to mix, then serve on a platter.