Description
This Marinated Octopus Salad is a refreshing Mediterranean-style dish packed with tender octopus, cherry tomatoes, red onion, Kalamata olives, and fresh herbs—all tossed in a tangy lemon-garlic vinaigrette. Light, flavorful, and perfect for seafood lovers, it makes a stunning appetizer or light main course. Keywords: marinated octopus salad, Mediterranean seafood salad, lemon garlic vinaigrette, octopus appetizer, healthy low-carb seafood dish, Greek octopus salad.
Ingredients
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2 lbs octopus, cleaned
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1 bay leaf
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1/2 tsp peppercorns
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1/2 red onion, thinly sliced
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1 cup cherry tomatoes, halved
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1/2 cup Kalamata olives, halved
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1/2 green bell pepper, diced
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1/4 cup chopped fresh parsley
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1/4 cup olive oil
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2 tbsp red wine vinegar
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1 tbsp lemon juice
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2 cloves garlic, minced
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Salt & black pepper, to taste
Instructions
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In a large pot, bring water to a boil with bay leaf and peppercorns. Add the octopus and simmer gently for 45–60 minutes until tender. Remove from water and let cool.
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Once cool, cut octopus into bite-sized pieces.
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In a large mixing bowl, combine octopus, cherry tomatoes, red onion, olives, bell pepper, and parsley.
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In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, and black pepper to make the vinaigrette.
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Pour the dressing over the salad and toss to coat evenly.
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Cover and chill for at least 30 minutes before serving to allow flavors to meld. Serve cold.
Notes
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For extra flavor, marinate overnight in the refrigerator.
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Serve with crusty bread or atop a bed of arugula.
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Substitute parsley with fresh mint or basil for a different herbal note.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Salad, Main Course
- Method: Boiling, Chilling
- Cuisine: Mediterranean, Greek
