Octopus Salad
2 servings
30 minutes
Octopus salad is a vibrant dish of Mediterranean cuisine that combines the freshness of vegetables with the tenderness of seafood. Its roots trace back to the traditions of coastal regions where octopus is a key element of gastronomic culture. The flavor of the salad is rich and multifaceted: the sweetness of red onion is softened by blanching, while fresh tomatoes and fragrant herbs add lightness. The octopus, cooked in a spicy broth with lemon and rosemary, becomes soft and tender, perfectly fitting into the composition. The final touch is a dressing of olive oil and a splash of balsamic vinegar that highlights the harmony of ingredients. This salad is served as an appetizer or light main course and pairs wonderfully with white wine and fresh bread, creating an atmosphere of a Mediterranean dinner.
1
First, finely chop the onion and pour boiling water over it. This simple procedure will remove all the bitterness from the onion. Drain the boiling water and pour a spoonful of vinegar over the onion.
- Sweet red onion: 0.5 piece
- Vinegar: 1 tablespoon
2
Boil water for octopuses (add lemon, salt, pepper, rosemary, and anything you love with seafood).
- Octopus: 300 g
3
Once the water boils, we add the octopuses to the pot and cook until done. I had small ones, cooked for three minutes.
- Octopus: 300 g
4
We chop the tomatoes roughly. We add herbs to them (I added basil, parsley, and cilantro).
- Tomatoes: 250 g
5
We take out the octopuses and cut them.
- Octopus: 300 g
6
Mix all the ingredients and season the salad with salt, pepper, olive oil, and a splash of balsamic vinegar.
- Olive oil: 1 tablespoon