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Easy Octopus Salad

You can make this salad ahead of time. Chill covered until party time. It takes well to additional ingredients, like black and green olives, capers, crumbled goat cheese, marinated artichokes and mushrooms, prosciutto and sun-dried tomatoes.

Serves 10
Ready in 50 mins
Prep time 20 mins
Cooking time 30 mins
94 calories per serving


> 2 lb fresh fresh octopus tentacles
> 1 cup chopped red onion
> 2 cups sliced roasted red peppers
> 1/4 cup chopped fresh basil
> 1/2 cup fresh lemon juice
> 2 teaspoons minced garlic
> 2 tbsp chopped fresh parsley
> 1/4 teaspoon dried oregano
> 1/4 teaspoon salt
> ground black pepper, to taste
> 5 cups mixed greens


Place the octopus in a saucepan and cover with cold water. Place over medium heat and bring to a slow boil and allow to simmer for 15 minutes. Remove from heat and allow to sit in hot water for 10-15 additional minutes or until fork tender. Drain and remove dark skin and larger suckers. Slice into chunks and place in a large bowl.
Add red onion, roasted red pepper slices and 1/4 cup basil, mixing to combine.
In a small bowl, combine lemon juice, olive oil, garlic, parsley, oregano, salt and pepper, stirring well to combine.
Pour dressing over cooked octopus and toss to coat. Serve on its own or over mixed greens.

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