Cuttlefish salad is a rich and tasty idea to serve at the table as a second course, single dish, or appetizer. This cuttlefish salad is enriched with boiled vegetables, olives, artichokes in oil, and corn. I’ve flavored this dish with oregano and served it cold, but it’s also good warm. With simple ingredients, you’ll create a healthy and nutritious dish.
Check out the collection Salad: 10 Tasty Recipes for Summer
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Boiling
Ingredients
- 10.6 oz cuttlefish
- 7.1 oz potatoes
- 2 carrots
- 1 head celery
- 2 tbsp green olives
- 3 tbsp corn
- 10 artichokes in oil
- to taste oregano
- to taste extra virgin olive oil
- to taste salt
Preparation
To make the cuttlefish salad, wash and peel the potatoes, and boil them in plenty of salted water. I usually use a toothpick (or a fork) to check if they’re cooked by inserting it into the potatoes to see if they’re soft or still raw. Let them cool, then cut them into cubes.
Wash and clean the carrots and celery, cut everything into sticks. Boil the carrots and celery in a pot with plenty of boiling salted water. When they’re cooked, drain and let cool.
Wash and clean the cuttlefish under running water. Remove the bone and the ink sac. Separate the head from the rest of the cuttlefish body, remove the skin from the mantle and cut into large strips. Clean the tentacles and remove the eye.
Boil the cuttlefish in a pot with boiling water for about 20 minutes. Use a fork to check if they’re tender.
Once cooled, cut the cuttlefish into strips. Place them in a large bowl.
Add the potatoes, carrots, and celery to the cuttlefish. Then add the pitted and sliced olives.
Also add the artichokes and corn, adjust the salt, and drizzle with some extra virgin olive oil.
Serve the cuttlefish salad with a sprinkle of oregano. Enjoy your meal!
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