Octopus salad | Salade de pieuvre

Octopus salad

Serves: 4
Preparation time: 10 minutes


1 lb cooked octopus (see recipe below)
Red onion, sliced
4 tbsp olive oil
2 tbsp lemon juice
2 tbsp fresh parsley, chopped (can be replaced with dried oregano, if desired)
Salt and pepper to taste.


Toss onion, olive oil, lemon juice and parsley (or oregano) is a mixing bowl.

Slice the octopus in bit-size pieces and toss with the other ingredients. Adjust seasoning.

Preferably (but not mandatory), let the octopus salad rest in refrigerator for 2-3 hours to infuse the flavours.

Serve cool or at room temperature.

How to cooked an octopus:
Whole octopus, defrosted (2-3 kg)
1 tsp whole black peppercorns
2 bay leaves

Place octopus in a large pot and cover with water. Add peppercorns and bay leaves.

Bring to a boil. Reduce heat to a soft boil and cook, covered, for 25-30 minutes.

Turn heat off and leave octopus in water for 30 minutes, with lid on. Remove from water and let cool.

The octopus can then be grilled or used in a salad.