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Octopus salad

Lighter than meat, easier than you think

We can all agree that octopus is not just tasty or nice — octopus is super delicious. It is a fact that octopus is on the menu of every seafood tavern in Cyprus. Even though cooking octopus at home might seem intimidating to an under-confident chef, it is not as hard as you probably think.

Our octopus salad recipe is incredibly easy and is an excellent, lighter alternative for those looking for something not as heavy as meat. Bon appétit, everyone.

Before you start
Equipment
  • Large pot
  • Chopping board
  • Salad bowl
What you need

Ingredients

  • 1 large octopus or 2 smaller ones
  • Spring onion — about ½ cup finely chopped
  • 1 cup of pickled cucumbers cut in small pieces
  • 1 cup of parsley finely chopped
  • Olive oil
  • Balsamic vinegar
  • Pepper
  • 2 tomatoes
  • Rocket leaves
Octopus cut into bite-sized pieces
How it is made

Method

  1. Cook the octopus

    Place the whole octopus in a large pot and let it cook over low heat for about 1 hour.

  2. Cut to size

    Once cooked, place the octopus on a chopping board and cut it into bite sizes.

  3. Chop the rest

    Finely chop the parsley, cucumbers and spring onion.

  4. Combine and dress

    Let the octopus cool down, then place all the ingredients in a salad bowl. Add balsamic vinegar, olive oil and pepper to taste.

At the table

Serving suggestion

Serve it cooled, as a salad or as part of a seafood meze with bread alongside.

Keep cooking

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