Grilled octopus salad with arugula and cherry tomatoes
6 servings
35 minutes
Grilled octopus salad with arugula and cherry tomatoes is a refined dish of Italian cuisine, admired for its sophistication and rich flavors. The octopus, pre-cooked with vegetables and wine, becomes incredibly tender and gains an appetizing caramelized crust after grilling. Sweet, juicy cherry tomatoes and spicy arugula create a contrast of flavors complemented by fragrant olive oil and balsamic vinegar. This salad is perfect as a light yet nutritious dish suitable for both festive tables and Mediterranean menus.
1
Rinse the octopus well and clean it from the head. Transfer to a large pot, adding finely chopped celery, finely chopped carrot, sliced onion, garlic cloves, wine, and water. Bring to a boil, reduce to a small flame, and cook for 25-30 minutes until tender. Remove from heat and cool.
- Octopus: 1.5 kg
- Celery stalk: 1 piece
- Onion: 1 head
- Carrot: 1 piece
- Garlic: 2 cloves
- Dry white wine: 1 glass
- Water: 1 glass
2
Preheat the grill or barbecue.
3
Remove the octopus from the broth and lightly brush with olive oil. Place on the grill and brown well on all sides. Cool, cut into small pieces, and transfer to a bowl.
- Octopus: 1.5 kg
- Extra virgin olive oil: to taste
4
Add halved cherry tomatoes and arugula. Mix, drizzle with olive oil, season with salt and pepper. Before serving, drizzle with a little balsamic vinegar and serve.
- Cherry tomatoes: 400 g
- Rocket (arugula): 280 g
- Extra virgin olive oil: to taste
- Salt: to taste
- Freshly ground black pepper: to taste
- Balsamic vinegar of Modena: to taste
