Octopus salad with cherry tomatoes and arugula, a very tasty, light, and fresh dish that you can serve as a main or an appetizer, also perfect to take to the office or on a picnic.
I couldn’t wait for the nice weather to start eating cold dishes like this one: it’s an alternative to the classic Octopus and Potato Salad but it takes less time to prepare.
If you don’t want to cook the octopus, you can buy it already cooked. It costs a bit, but it’s very convenient. To be honest, I don’t use it much, I prefer to do things at home, but if you don’t have time or desire, it’s a valid substitute.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs octopus
- 7 oz cherry tomatoes
- to taste arugula
- extra virgin olive oil
- lemon juice
- salt
- pepper
Preparation of Octopus Salad with Cherry Tomatoes and Arugula
Clean the octopus and bring some water to a boil in a pot. Once it reaches boiling, dip only the tentacles of the octopus into the water for a few moments and lift them back up.
Repeat this operation 2-3 times until the tentacles are well curled. Then immerse the whole octopus in the water, cover with a lid, and cook for 20-25 minutes on low heat.
After the time has passed, drain it and let it cool for 15 minutes. Now, divide the octopus in half, detach the tentacles from the body, then cut everything into pieces of about 3/4 inch.
Place the now cold octopus in a large bowl, add the cherry tomatoes cut into quarters, the arugula, and season with oil, salt, pepper, and lemon juice. Mix all the ingredients well and serve the octopus salad immediately, or store it in the fridge, removing it 30 minutes before serving.
FAQ
Can I use frozen octopus?
Yes, let it thaw in the fridge and proceed as per the recipe.
What can I substitute for lemon juice?
You can use balsamic vinegar instead of lemon juice.
