Octopus Salad
4 servings
45 minutes
Octopus salad is a refined dish of European cuisine that combines the freshness of seafood, the richness of spices, and a light tang from vinegar. Its roots trace back to Mediterranean traditions where octopus is a popular ingredient due to its tender texture and depth of flavor. Prepared with red onion, tomatoes, and potatoes, the salad achieves a balance between the sweetness of vegetables and the spiciness of the marinade made with wine vinegar, garlic, and black pepper. Olive oil completes the composition by giving the dish a silky consistency and highlighting its natural flavor nuances. This salad is perfect as a cold appetizer that can refresh and surprise with its delicate combination of ingredients.
1
Wash the octopus and boil it in cold water for 30 minutes. Do not discard the water it was boiled in.
- Octopus: 1 piece
2
Cut the boiled octopus into pieces, add a little salt, chopped onion and tomato, and thin slices of boiled potatoes. Drizzle with olive oil on top.
- Octopus: 1 piece
- Salt: to taste
- Red onion: 2 pieces
- Tomatoes: 1 piece
- Potato: 2 pieces
- Olive oil: 100 ml
3
In a separate pot, pour some water (the one used to boil the octopus), vinegar, and spices to taste. Bring to a boil, add chopped garlic and pepper. Pour the resulting marinade over the octopus, mix well, and cool.
- Wine vinegar: 50 ml
- Salt: to taste
- Garlic: 3 cloves
- Ground black pepper: to taste
