Mediterranean Style Octopus Salad
Indulge in this vibrant Mediterranean Style Octopus Salad, perfect for a light appetizer or a refreshing main course. This dish features tender baby octopus, finely chopped celery for crunch, and the bright acidity of fresh lemon juice, all drizzled with olive oil. Enhance the flavors with fresh herbs like parsley and basil, a kick of red pepper flakes, and the rich depth of California black olives. The result is a colorful and aromatic salad that transports you straight to the shores of the Mediterranean. Enjoy it with family and friends at your next gathering, or savor it as a delightful solo meal.
6-8
Servings
147.5
Calories
11
Ingredients
Ingredients
baby octopus
5 lbs (cleaned and whole)
salt
to taste (for boiling water and seasoning)
celery
2 cups (finely chopped)
fresh lemon juice
1/2-3/4 cup (freshly squeezed)
olive oil
1/2 cup (extra virgin recommended)
fresh parsley
1/3 cup (finely chopped)
fresh basil
1 tablespoon (snipped)
red pepper flakes
1 teaspoon (for heat)
California black olives
15 (pitted)
garlic
5 cloves (sliced)
fresh ground black pepper
to taste
Instructions
1
Start by bringing a large pot of water to a boil. Gently add the baby octopus, two at a time, and once the water returns to a boil, remove them and set aside. Repeat this process until all octopus have been boiled.
2
In the same pot, add salt to the boiling water and then return the octopus. Let them simmer on medium heat until the meat is tender, which should take about 20 to 40 minutes. Check for tenderness by piercing with a fork.
3
Once cooked, drain the octopus and cool them under cold running water to stop the cooking process. Remove any non-fleshy parts, including the beak, and then cut the octopus into bite-sized pieces.
4
In a large mixing bowl, combine the cooled octopus pieces with finely chopped celery, fresh lemon juice, olive oil, parsley, snipped basil, red pepper flakes, sliced garlic, and salt and pepper to taste.
5
Toss everything gently to blend the flavors, cover, and let the salad stand for at least one hour at room temperature before serving to allow the ingredients to meld together beautifully.
Nutrition Information
7.25g
Fat
1.88g
Carbs
15.625g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Style Octopus Salad?
It is a vibrant salad featuring tender baby octopus, crunchy celery, fresh lemon juice, olive oil, and aromatic herbs like parsley and basil.
How many servings does this octopus salad recipe make?
This recipe is designed to yield between 6 and 8 servings.
How many calories are in one serving of this salad?
There are approximately 147.5 calories per serving.
What is the protein content per serving?
Each serving provides about 15.625g of protein.
How much fat is in one serving?
The salad contains approximately 7.25g of fat per serving.
Is this recipe low in carbohydrates?
Yes, it is very low in carbs, containing only 1.88g of carbohydrates per serving.
How much baby octopus do I need for this recipe?
The recipe calls for 5 lbs of cleaned, whole baby octopus.
How long does it take to cook the octopus until tender?
After the initial blanching, the octopus should simmer on medium heat for 20 to 40 minutes.
How can I tell if the octopus is cooked properly?
You can check for tenderness by piercing the meat with a fork.
What parts of the octopus should be removed after cooking?
You should remove any non-fleshy parts, specifically including the beak, before cutting it into pieces.
How should the octopus be prepared for the salad bowl?
Once cooked, cleaned, and cooled, the octopus should be cut into bite-sized pieces.
What provides the crunch in this Mediterranean salad?
The crunch comes from 2 cups of finely chopped celery.
What kind of olives are used in this recipe?
The recipe specifies using 15 pitted California black olives.
How much garlic is included in the salad?
The recipe uses 5 cloves of sliced garlic.
Does this octopus salad have a spicy element?
Yes, it includes 1 teaspoon of red pepper flakes for a bit of heat.
What herbs are used to flavor the dish?
The recipe uses 1/3 cup of finely chopped fresh parsley and 1 tablespoon of snipped fresh basil.
How much lemon juice is required?
You will need between 1/2 to 3/4 cup of freshly squeezed lemon juice.
What type of oil is recommended for the dressing?
The recipe recommends using 1/2 cup of extra virgin olive oil.
Why do you boil the octopus two at a time initially?
This initial blanching process helps manage the octopus before the final simmering stage.
Do I need to cool the octopus after boiling?
Yes, drain the octopus and cool them under cold running water to stop the cooking process.
How long should the salad sit before serving?
The salad should stand for at least one hour at room temperature to allow the flavors to meld.
Can this recipe be served as a main course?
Yes, it is versatile enough to be served as either a light appetizer or a refreshing main course.
Is salt used in the cooking process?
Salt is used both in the boiling water for the octopus and for seasoning the final salad to taste.
What is the total ingredient count for this recipe?
There are 11 total ingredients used in this recipe.
How is the basil prepared for the salad?
The fresh basil should be snipped before being added to the mix.
Is fresh pepper used in this dish?
Yes, fresh ground black pepper is added to taste during the final mixing.
What are the primary flavor profiles of this dish?
The dish is characterized by bright acidity from lemon, rich olive oil, fresh herbs, and savory octopus.
Should the celery be chopped finely or in large chunks?
The celery should be finely chopped to better integrate with the other salad components.
Is the octopus boiled in plain or salted water?
The octopus is first blanched in plain water, then salt is added to the boiling water for the simmering stage.
Is this salad served warm?
While the octopus is cooked warm, the salad is typically allowed to stand at room temperature or can be chilled before serving.