Octopus Salad with Lemon & Parsley

Octopus Salad with Lemon & Parsley
DifficultyBeginner
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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.

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Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
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
Cook the Octopus
1

  1. Rinse the octopus under cold water.

  2. In a large pot, bring water to a boil with bay leaf, onion, garlic, and a generous pinch of salt.

  3. Lower heat to a gentle simmer and add the octopus.

  4. Simmer for 40–45 minutes, or until octopus is tender when pierced with a knife.

  5. 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

  1. In a large bowl, combine the chopped octopus with the dressing.

  2. Add any optional vegetables (like celery or cherry tomatoes) and toss gently.

  3. 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

  1. Rinse the octopus under cold water.

  2. In a large pot, bring water to a boil with bay leaf, onion, garlic, and a generous pinch of salt.

  3. Lower heat to a gentle simmer and add the octopus.

  4. Simmer for 40–45 minutes, or until octopus is tender when pierced with a knife.

  5. 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

  1. In a large bowl, combine the chopped octopus with the dressing.

  2. Add any optional vegetables (like celery or cherry tomatoes) and toss gently.

  3. 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

Notes

Octopus Salad with Lemon & Parsley
IngredientsDirections
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