Octopus Salad with Cherry Tomatoes. Fresh and tasty, this salad is perfect as an appetizer or as a main course. Ideal for a quick lunch or a dinner with friends on summer evenings.

I found the recipe in a cooking magazine and it immediately caught my eye, so I decided to test it. I must say I liked it and I find it to be a valid alternative to the classic octopus salad with potatoes. What can I say? You just have to try it!

Let’s see together how to make the Octopus Salad with Cherry Tomatoes recipe. Prepare the ingredients, let’s get started!!

And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.

Gabriella

Other tasty recipes with octopus:

Difficulty: Easy
Cost: Medium
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

1 octopus (medium-sized)
1 cup cherry tomatoes
1 clove garlic (in the skin)
2 leaves bay
1 lemon (1/2 for cooking the octopus + 1/2 for dressing)
to taste extra virgin olive oil
salt
pepper
1 pinch chili pepper (optional)
A few sprigs chives

Tools

To make the Octopus Salad with Cherry Tomatoes recipe, you need:

1 Pot

Steps

First, cook the octopus: heat the water in a pot; when it boils, salt it, dip and remove the octopus from the water 2 – 3 times, holding it by the head. This process is to curl the tentacles. Then, leave it in the water, add the garlic clove, bay leaves, half a lemon, and cook for at least 50 – 60 minutes.
Note: the cooking time depends on the size of the octopus. If it’s small, it may take only 40 – 45 minutes. In any case, check the cooking with a fork: when the meat gives way under pressure, it will be ready.
To speed up the cooking, you can use the pressure cooker. Very practical and easy to use, it has the advantage of cooking food really fast. From the moment it starts whistling, count 25 minutes. Once cooked, let it cool in the pot.
Then, drain it, separate the head from the tentacles, remove the beak and eyes; cut the tentacles into rings and the head into julienne with a sharp knife (or scissors).
Wash the cherry tomatoes, remove the stem, and slice them thinly: sprinkle them with salt, pepper, and a little chili pepper (if you like) and then drizzle with extra virgin olive oil and the juice of half a lemon (amount to taste).
Transfer the octopus into a bowl, add the seasoned cherry tomatoes, drizzle with more extra virgin olive oil and chives, adjust salt and pepper. Enjoy your meal!
Until the next recipe.