The Mediterranean octopus salad is a delicious combination of fresh ingredients and Mediterranean flavors.
The expertly prepared octopus becomes tender and succulent, offering a sea flavor that perfectly matches the sweetness of the potatoes and the creaminess of the avocado.
Each ingredient has been carefully chosen to create a harmonious balance of tastes and textures.
The arugula adds a touch of freshness, with its slightly spicy note and crunchy leaves that pleasantly contrast with the softness of the other ingredients.
The sun-dried tomatoes, preserved in oil, are an authentic explosion of flavor. Their concentrated and slightly sweet taste adds depth to the dish, while their soft and juicy texture creates a pleasant contrast with the firmer texture of the other ingredients.
Every bite of this salad is a multisensory experience, involving not only the palate but also the sight and smell. The vibrant colors and fresh aromas mix harmoniously, creating an unforgettable culinary experience. Served in a beautiful salad bowl or on individual plates, this salad is a true spectacle for the eyes and a pleasure for the palate, perfect for sharing special moments with friends and family.
It is perfect for a light lunch or as a refined appetizer for a summer dinner. Its colorful and inviting presentation also makes it a great option for special occasions.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Mediterranean octopus salad
- 2.2 lbs octopus
- 4 medium potatoes
- 1.4 oz arugula
- 10 sun-dried cherry tomatoes
- 1 small avocado
- 1 lemon
- 4 tablespoons extra virgin olive oil
- to taste fine salt
- 1 bunch parsley
Tools
- 2 Pots
- 1 Plate
- 1 Peeler
- 1 Knife
- 1 Spinner
- 1 Cutting Board
Steps for preparing the Mediterranean octopus salad
To prepare the delicious Mediterranean octopus salad, make sure to clean the octopus thoroughly if it’s fresh; if it’s frozen, there’s no need. Remove the eyes, beak, and innards. You can also remove the outer skin if desired, although it’s not strictly necessary, and wash well under running water.
Fill a large pot with plenty of water and bring to a boil. Once boiling, dip the octopus head in the boiling water four times up and down, then cook on low heat. A 2.2 lb octopus should cook for one hour, while a 1.1 lb octopus should cook for half an hour. If you want very tender octopus, let it cool in its cooking water once done.
Meanwhile, peel the potatoes using a peeler, cut them into squares, and boil them in plenty of water or steam them for about ten minutes. Test with a toothpick to check for doneness.
In the meantime, wash the arugula and spin it dry with a spinner to remove all excess water, peel an avocado, and cut it into pieces.
Once the octopus is cooked, let it cool slightly and cut it into pieces on a cutting board to the desired size, place it on a serving plate along with boiled potatoes, fresh arugula, sun-dried cherry tomatoes, avocado, the juice of one lemon, fine salt, and extra virgin olive oil. Gently mix everything so that the flavors blend together, plate it, and finally serve!
And enjoy from Barbara!
Storage and Tips
If you use frozen octopus, you don’t need to clean it, and cook it in the same way as mentioned above.
To ensure the octopus is perfectly cooked, you can do the fork test. If you can easily pierce the fork through the thickest parts of the octopus, it’s ready.
The Mediterranean octopus salad can be stored in the refrigerator for two days in a closed container.
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