The octopus salad with vegetables is a tasty cold dish, appetizer, or main course, easy to make and very flavorful.
Octopus is a fish rich in potassium, vitamin A and B1, and phosphorus, and it is very filling despite containing little fat.
Tender chunks of octopus, cooked in a regular or pressure cooker, seasoned with a fresh lemon emulsion and enriched with cherry tomatoes, celery, and olives, for a perfect dish for summer lunches or dinners, alone or with company.
Read on to see how to make octopus salad with vegetables with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs octopus
- 2 stalks celery
- 3.5 oz cherry tomatoes
- 20 black olives (pitted)
- 1 lemon (organic)
- 1 clove garlic
- parsley
- extra virgin olive oil
- salt
- pepper
Preparation of the Octopus Salad with Vegetables
Fill a large pot with water and place it on the stove.
Clean the octopus, removing eyes, beak, and ink sac, and rinse it under running water.
When the water boils, dip the octopus by the tentacles, holding it by the head and pulling it out of the water three times to curl them, then submerge it completely and cover with a lid.
Lower the heat and let it cook for thirty minutes (or cook the octopus in a pressure cooker to reduce cooking time with the recipe you find by clicking HERE).When the octopus is cooked, let it cool without removing it from the pot, in its cooking water.
Meanwhile, wash the lemon, dry it with a clean cloth, grate the zest and squeeze the juice.
In a small bowl, pour some extra virgin olive oil, salt, pepper, and the juice and grated zest of the lemon.
Beat everything with a fork to create an emulsion.
Peel the garlic and chop a bunch of parsley and add them to the prepared emulsion, then let it rest for half an hour.When the octopus is cold, drain it and cut it into pieces, collecting it in a bowl.
Wash and cut the cherry tomatoes into wedges and add them to the octopus.
Clean the celery by removing the base and strings, cut it into small pieces, and add it to the bowl along with the olives.
Remove the garlic clove from the lemon emulsion and pour it into the bowl, mixing thoroughly.
Serve your octopus salad with vegetables.
Notes
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