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A refreshing Mediterranean octopus salad featuring tender boiled octopus tossed with crisp vegetables, olives, and a zesty lemon vinaigrette. This classic Greek dish is light, protein-rich, and perfect for lunch.
Prep
15 min
Cook
50 min
Total
95 min
Servings
4 srv
Difficulty
Easy
Calories
280 kcal
For 4 serving(s)
Per serving
Bring a large pot of salted water to boil and add the octopus, reduce heat and simmer for 45-50 minutes until tender, then drain and cool
Cut the cooled octopus into bite-sized pieces and place in a large mixing bowl
Add diced tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives to the bowl
In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt and black pepper
Pour the vinaigrette over the octopus mixture and toss gently to combine all ingredients
Add fresh parsley and dill, then toss again lightly
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld
Serve chilled on a bed of mixed greens or as is, optionally garnished with lemon wedges
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