This simple but elegant Italian-style octopus salad is made with gently simmered octopus that's chilled, sliced, and tossed with lemon juice , olive oil , celery , and fresh herbs . It's tender, zesty, and perfect as a summer starter or seafood antipasto. Think seaside trattoria vibes—just add crisp white wine and good bread.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 45 minsTotal Time 1 hr 5 minsFor Cooking the Octopus
1 whole octopus (2½ to 3 lbs, cleaned)
1 bay leaf
½ onion, peeled
1 celery stalk, cut into chunks
2 black peppercorns
Salt
For the Salad
Cooked octopus (from above), chopped into bite-sized pieces
2 celery stalks, thinly sliced
Zest of 1 lemon
Juice of 1 large lemon
4 tbsp extra virgin olive oil
2 tbsp chopped fresh parsley (or mix of parsley and basil)
Salt and freshly cracked black pepper, to taste
Optional: chili flakes or shaved fennel
Cook the Octopus
1
Prep your octopus: If frozen, thaw overnight in the fridge. Rinse under cold water.
In a large pot, bring water to a boil with bay leaf , onion , celery chunks , peppercorns , and a bit of salt .
Lower heat to a gentle simmer , then add the octopus . Some chefs dip it 2–3 times into the water to curl the tentacles—purely aesthetic!
Simmer gently for 45–60 minutes , until a knife easily pierces the thickest part of the tentacle. Don’t boil aggressively or it may toughen.
Remove from heat, let the octopus cool in its poaching liquid for extra tenderness.
Once cool, peel off any gelatinous outer skin if desired (optional), and cut into bite-sized pieces .
Prepare the Salad
2
In a large bowl, combine the chopped octopus , sliced celery , and lemon zest .
Add lemon juice , olive oil , and parsley . Season with salt , pepper , and optional chili flakes.
Toss gently to coat. Adjust seasoning and acidity to your liking.
Chill & Serve
3
For best flavor, cover and chill the salad for 30–60 minutes before serving, but it can be served immediately if you’re short on time.
Plate on chilled plates and drizzle with a touch more olive oil or sprinkle with microgreens or fennel fronds if you like.
Tips for Success
4
Don’t overboil —gentle simmering keeps the octopus tender.
Octopus shrinks a lot during cooking. 2½–3 lbs raw yields ~1–1½ lbs cooked.
Want extra flavor? Simmer octopus in a court bouillon with white wine, vinegar, or herbs.
Frozen octopus is often more tender after cooking than fresh—freezing helps break down muscle fibers.
Variations
5
Add cherry tomatoes , black olives , or boiled potatoes for a fuller salad.
Use fennel instead of celery for a more aromatic version.
Try a splash of white balsamic vinegar for more depth.
Toss in cooked chickpeas or white beans for a heartier texture.
Suggested Pairings
6
Serve with: Grilled bread, roasted potatoes, or a chilled bean salad
Drink: Vermentino, Albariño, dry rosé, or a citrusy wheat beer
Occasion: Aperitivo hour, light lunch, seafood-focused menu
Ingredients For Cooking the Octopus
1 whole octopus (2½ to 3 lbs, cleaned)
1 bay leaf
½ onion, peeled
1 celery stalk, cut into chunks
2 black peppercorns
Salt
For the Salad
Cooked octopus (from above), chopped into bite-sized pieces
2 celery stalks, thinly sliced
Zest of 1 lemon
Juice of 1 large lemon
4 tbsp extra virgin olive oil
2 tbsp chopped fresh parsley (or mix of parsley and basil)
Salt and freshly cracked black pepper, to taste
Optional: chili flakes or shaved fennel
Directions Cook the Octopus
1
Prep your octopus: If frozen, thaw overnight in the fridge. Rinse under cold water.
In a large pot, bring water to a boil with bay leaf , onion , celery chunks , peppercorns , and a bit of salt .
Lower heat to a gentle simmer , then add the octopus . Some chefs dip it 2–3 times into the water to curl the tentacles—purely aesthetic!
Simmer gently for 45–60 minutes , until a knife easily pierces the thickest part of the tentacle. Don’t boil aggressively or it may toughen.
Remove from heat, let the octopus cool in its poaching liquid for extra tenderness.
Once cool, peel off any gelatinous outer skin if desired (optional), and cut into bite-sized pieces .
Prepare the Salad
2
In a large bowl, combine the chopped octopus , sliced celery , and lemon zest .
Add lemon juice , olive oil , and parsley . Season with salt , pepper , and optional chili flakes.
Toss gently to coat. Adjust seasoning and acidity to your liking.
Chill & Serve
3
For best flavor, cover and chill the salad for 30–60 minutes before serving, but it can be served immediately if you’re short on time.
Plate on chilled plates and drizzle with a touch more olive oil or sprinkle with microgreens or fennel fronds if you like.
Tips for Success
4
Don’t overboil —gentle simmering keeps the octopus tender.
Octopus shrinks a lot during cooking. 2½–3 lbs raw yields ~1–1½ lbs cooked.
Want extra flavor? Simmer octopus in a court bouillon with white wine, vinegar, or herbs.
Frozen octopus is often more tender after cooking than fresh—freezing helps break down muscle fibers.
Variations
5
Add cherry tomatoes , black olives , or boiled potatoes for a fuller salad.
Use fennel instead of celery for a more aromatic version.
Try a splash of white balsamic vinegar for more depth.
Toss in cooked chickpeas or white beans for a heartier texture.
Suggested Pairings
6
Serve with: Grilled bread, roasted potatoes, or a chilled bean salad
Drink: Vermentino, Albariño, dry rosé, or a citrusy wheat beer
Occasion: Aperitivo hour, light lunch, seafood-focused menu
Octopus Salad with Celery, Lemon & Olive Oil
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