This refreshing octopus salad combines tender, slow-simmered octopus with a zesty lemon-parsley dressing, finished with a drizzle of olive oil and sea salt. It’s a classic Mediterranean preparation — light, bright, and beautifully textured — served chilled or at room temperature for a perfect seaside vibe.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 45 minsTotal Time 1 hrIngredients
900 g octopus (whole, cleaned or pre-cut tentacles)
1 bay leaf
2 cloves garlic, crushed
½ onion
Salt, to taste
For the Salad
¼ cup extra virgin olive oil
Juice of 1 lemon
Zest of ½ lemon
1 clove garlic, finely minced
½ cup fresh parsley, finely chopped
2 tbsp red wine vinegar (optional)
Salt and black pepper, to taste
Optional: diced celery, cherry tomatoes, or red onion for texture
Cook the Octopus
1
Rinse the octopus under cold water.
In a large pot, bring water to a boil with bay leaf, onion, garlic, and a generous pinch of salt.
Lower heat to a gentle simmer and add the octopus.
Simmer for 40–45 minutes, or until octopus is tender when pierced with a knife.
Let octopus cool in the cooking liquid, then drain and chop into bite-sized pieces.
Prepare the Dressing
2
In a bowl, whisk together olive oil, lemon juice and zest, garlic, parsley, vinegar (if using), salt, and pepper.
Assemble the Salad
3
In a large bowl, combine the chopped octopus with the dressing.
Add any optional vegetables (like celery or cherry tomatoes) and toss gently.
Let sit for 15–30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Serving Suggestions
4
Serve on a bed of arugula or alongside boiled potatoes
Pair with crusty bread or crostini
A crisp white wine (like Vermentino or Albariño) makes an excellent match
Ingredients Ingredients
900 g octopus (whole, cleaned or pre-cut tentacles)
1 bay leaf
2 cloves garlic, crushed
½ onion
Salt, to taste
For the Salad
¼ cup extra virgin olive oil
Juice of 1 lemon
Zest of ½ lemon
1 clove garlic, finely minced
½ cup fresh parsley, finely chopped
2 tbsp red wine vinegar (optional)
Salt and black pepper, to taste
Optional: diced celery, cherry tomatoes, or red onion for texture
Directions Cook the Octopus
1
Rinse the octopus under cold water.
In a large pot, bring water to a boil with bay leaf, onion, garlic, and a generous pinch of salt.
Lower heat to a gentle simmer and add the octopus.
Simmer for 40–45 minutes, or until octopus is tender when pierced with a knife.
Let octopus cool in the cooking liquid, then drain and chop into bite-sized pieces.
Prepare the Dressing
2
In a bowl, whisk together olive oil, lemon juice and zest, garlic, parsley, vinegar (if using), salt, and pepper.
Assemble the Salad
3
In a large bowl, combine the chopped octopus with the dressing.
Add any optional vegetables (like celery or cherry tomatoes) and toss gently.
Let sit for 15–30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Serving Suggestions
4
Serve on a bed of arugula or alongside boiled potatoes
Pair with crusty bread or crostini
A crisp white wine (like Vermentino or Albariño) makes an excellent match
Octopus Salad with Lemon & Parsley
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