Serves 4
20 min
Octopus Salad
Recipe GLPR7fe70297edaf48
A light and vibrant salad featuring tender octopus tossed with a zesty lemon-garlic vinaigrette and briny capers. Fresh herbs brighten this Mediterranean-inspired dish, perfect as a seafood appetizer or light main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
10 ounces Fresh octopus, cut into 2- to 3-inch pieces
1½ tablespoons Olive oil for sautéing
3 tablespoons Fresh lemon juice
⅓ cup Extra virgin olive oil
1 tablespoon Minced capers
2 tablespoons Fresh parsley or dill, minced
2 Garlic cloves, finely grated
½ teaspoon Sea salt
¼ teaspoon Freshly ground black pepper
Directions
Clean the octopus pieces under cold running water to remove any sand or debris. Pat dry with paper towels.
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Add the octopus pieces to the hot oil and sauté for 2 to 3 minutes per side, until the flesh turns opaque and the edges are lightly golden. The octopus should reach an internal temperature of 145°F.
Transfer the cooked octopus to a cutting board and let cool for a few minutes. Cut into bite-sized pieces if desired.
In a small bowl, whisk together the fresh lemon juice, 1/3 cup extra virgin olive oil, minced capers, fresh herbs, grated garlic, salt, and black pepper until well combined.
Place the warm octopus in a serving bowl and pour the dressing over it, tossing gently to coat evenly. Serve immediately or allow to cool to room temperature before serving.
