The perfect summer appetizer, this octopus salad is bursting with Mediterranean flavors.
This octopus salad is incredibly fresh-tasting and flavorful. The cilantro, kalamata olives, olive oil, and lemon juice elevate this simple salad into a delicacy. And using a fully cooked octopus means it's easy to assemble - it's ready in about 15 minutes!
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Cooked octopus: I get it at Wild Fork Foods. They have packaged octopus tentacles, shown in the image below, that are perfect for this recipe.
- Tomatoes: I use cherry tomatoes. If they're large, it's a good idea to cut them in half.
- Olives: You can use any type of olives you like, but pitted kalamata olives are especially good in this salad.
- Garlic: I use just one minced garlic clove. I highly recommend using freshly minced garlic rather than jarred.
- Cilantro: In many of my recipes, it's OK to substitute parsley for cilantro. But the cilantro is an integral part of this salad's flavor profile, so I highly recommend using it.
- To season: Kosher salt, freshly ground black pepper, and dried oregano.
- Lemon juice: Use freshly squeezed lemon juice in the dressing.
- Olive oil: Use high-quality, extra-virgin olive oil.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cut the octopus tentacles into bite-size pieces and put them in a bowl.
Add the remaining ingredients and gently mix to combine. Serve immediately, or allow the salad to rest for 20 minutes, then mix again and serve.
Recipe Tips
- Recommended octopus: Since this recipe relies on fully cooked octopus, it will only be as good as the octopus you purchase. Octopus is typically boiled until it's tender, then added to recipes as is or quickly grilled or sautéed. It can become tough and gummy when overcooked. The cooked octopus sold at Wild Fork Foods is excellent. Most pieces are very tender, and very few are gummy. It comes frozen, so be sure to fully defrost it before using.
- How to serve: This octopus salad makes the perfect appetizer for three. If I serve it as a main course, I divide it into two portions and add buttered slices of almond flour bread on the side.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to two days. However, if the octopus has already been in the fridge for some time, take that into account. I don't recommend freezing the leftovers.
Recipe Card
Quick Octopus Salad
Video
Ingredients
- 12 ounces octopus tentacles - fully cooked
- ½ cup cherry tomatoes - 3 ounces; halved if large
- ½ cup kalamata olives - pitted; 2 ounces
- 1 garlic clove - minced
- ½ cup cilantro - chopped
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - freshly ground
- ¼ teaspoon dried oregano
- 1 tablespoon lemon juice - freshly squeezed, from ½ large lemon
- 3 tablespoons olive oil - extra-virgin
Instructions
- Remove the octopus tentacles from the package and place them on paper towels to remove excess liquid. Cut the octopus into bite-size pieces and place them in a glass or ceramic salad bowl.
- Add the tomatoes, olives, garlic, cilantro, salt, pepper, dried oregano, lemon juice, and olive oil. Gently toss to coat.
- Serve immediately, or - for the best results - cover and let the salad rest at room temperature for 20 minutes to allow the flavors to meld.
- Gently mix again and serve.
Notes
- Since this recipe relies on fully cooked octopus, it will only be as good as the octopus you purchase. Octopus is typically boiled until tender, then added to recipes as is or quickly grilled or sautéed. It can become tough and gummy when overcooked. The octopus sold at Wild Fork Foods is excellent. Most pieces are very tender, and very few are gummy. It comes frozen, so please fully defrost it before using.
- If you'd like to lower the sodium content, you can use less salt. The octopus and olives are pretty salty, so depending on your palate, you might find that added salt isn't needed. Taste and decide for yourself.
- You can keep the leftovers in an airtight container in the fridge for up to two days. However, if the octopus has already been in the fridge for some time, take that into account. I don't recommend freezing the leftovers.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
A. says
it was delicious and quick to prepare.
Vered DeLeeuw says
Wonderful! Thank you so much for the review.
Brian says
This is an excellent recipe - love the flavors - but I prefer to grill octopus instead of buying it cooked.
Vered DeLeeuw says
I'm glad you like this recipe, Brian! Nothing wrong with cooking your own octopus - I simply like the convenience of pre-cooked.