Description
A refreshing Mediterranean Octopus Salad featuring tender cooked octopus, baby potatoes, olives, shallots, and a bright lemon vinaigrette. Perfect as a light lunch or appetizer, this salad blends vibrant flavors and textures with a simple marinating process to enhance each ingredient’s essence.
Ingredients
Scale
Vegetables and Herbs
- 1 ½ cups peewee potatoes (or tiny potatoes)
- ½ cup shallot (thinly sliced)
- ¼ cup fresh parsley (chopped)
- 1 lemon (zest & juice)
Seafood
- 3 cups cooked octopus (chopped, approximately 1 ½ pounds; recommended brand: El Rey del Pulpo)
Other Ingredients
- ½ cup pitted Gaeta olives or Kalamata olives (chopped)
- 2 cloves garlic (finely minced or grated)
- ¼ cup red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- ¼ teaspoon fresh cracked black pepper
Instructions
- Cook Peewee Potatoes: Add whole peewee potatoes to a pot of salted water and bring to a boil. Simmer until the potatoes are tender when pierced with a fork, approximately 15-20 minutes. Drain the potatoes and allow them to cool. Once cool, slice them in half or quarters depending on their size, ensuring bite-sized pieces.
- Prepare Marinade and Mix Ingredients: While the potatoes cook, combine the chopped cooked octopus, chopped olives, thinly sliced shallot, chopped fresh parsley, lemon zest and juice, red wine vinegar, extra virgin olive oil, coarse salt, fresh cracked black pepper, and minced garlic in a large bowl. Mix well to integrate all flavors.
- Combine Potatoes and Marinate: Once the potatoes have cooled and been cut, add them to the bowl with the octopus mixture. Gently toss all ingredients together to coat evenly.
- Marinate the Salad: Cover the bowl and let the octopus salad marinate in the refrigerator for a minimum of 15 minutes to allow flavors to meld; for best flavor, marinate overnight.
Notes
- You can use either Gaeta or Kalamata olives depending on your preference for flavor intensity.
- If fresh cooked octopus is not available, pre-cooked and vacuum-sealed octopus works well.
- Adjust the amount of coarse salt and pepper based on your taste preference.
- Marinating the salad overnight enhances the flavor depth and tenderness.
- Serve chilled or at room temperature for best taste.
