Octopus Salad: A Mediterranean Delight with a Rich Culinary History
Today, we journey into the heart of Mediterranean cuisine with a delightful seafood dish - Octopus Salad. Octopus salad embraces diversity and is a melody of fresh and flavorsome ingredients.
Our Octopus Salad is a refreshing concoction that features tender octopus pieces amidst a medley of vegetables and herbs, all draped in a zesty citrus dressing. This dish is a wonderful way to experience the authentic flavors of the Mediterranean within the comfort of your own kitchen. Paired best with Selo Olive Oil, a traditional Croatian brand, the dish radiates sun-kissed freshness and vibrant flavors.
A Taste of The Sea, Right At Your Table
Our Octopus Salad requires some time and dedication but the result is certainly worth the wait. It starts with a large, fresh octopus, simmered gently with lemon slices, bay leaves, peppercorns, and white wine until tender. Once cooled, the octopus is mixed in with a crunchy and vibrant salad consisting of cherry tomatoes, red onion, cucumber, fresh parsley, and mint. A simple dressing made from Selo Olive Oil and lemon juice seals the deal, with its tangy and rich notes perfectly complimenting the briny flavor of octopus and the freshness of the vegetables.
Frequently Asked Questions about Octopus Salad:
Is it mandatory to cook the octopus at home?
While home-cooking the octopus does allow you to control its tenderness and flavor, you can certainly buy pre-cooked octopus from a reliable seafood market to save on time.
What other seafood can be used in the salad?
This salad recipe is quite versatile. If octopus isn't to your liking or if it's not available, you could substitute it with squid, shrimp, or even a mixture of various seafood.
Can I make this salad in advance?
Of course! In fact, this salad tastes best when made ahead. Cover and refrigerate it for at least 2 hours before serving to allow flavors to meld together.
What other vegetables could be added?
Feel free to toss in other crunchy vegetables like bell peppers or radishes. You could also add olives or chickpeas for an extra touch of the Mediterranean.
Selo Olive Oil
- 1 large octopus (about 2-3 pounds)
- 1 large lemon, sliced
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1 cup of white wine
- 1 cup of cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cucumber, peeled and sliced
- 1/2 cup of fresh parsley, chopped
- 1/2 cup of fresh mint, chopped
1/4 cup of Selo Croatian extra virgin olive oil
- Juice of 2 lemons
- Salt and pepper to taste
- Prepare the Octopus: Clean the octopus thoroughly, removing the beak and the eyes. In a large pot, bring 4-5 liters of water to a boil, add the lemon slices, bay leaves, peppercorns, and white wine. Add the octopus, reduce the heat to medium and let it simmer for about 2 hours, or until the octopus is tender.
- After the octopus is cooked, remove it from the heat and allow it to cool in its cooking liquid.
- Prepare the Salad: While the octopus is cooling, in a large bowl, combine the cherry tomatoes, red onion, cucumber, parsley, and mint.
- Once the octopus has cooled, cut it into bite-sized pieces and add it to the salad mix.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.
- Serve: The salad can be served immediately, but for the best flavor, cover and refrigerate for at least 2 hours before serving to allow the flavors to meld together. Serve chilled.
Cooking octopus can be intimidating to some. You can also opt to buy pre-cooked octopus from a reliable seafood market to save on the cooking time.