Quick Octopus Salad
User Reviews
5
Quick Octopus Salad
Description
Quick Octopus Salad features fully cooked octopus tentacles cut into bite-sized pieces and mixed with halved cherry tomatoes, pitted kalamata olives, minced garlic, and chopped cilantro. The seasoning includes kosher salt, freshly ground black pepper, dried oregano, fresh lemon juice, and extra-virgin olive oil, which gently coat the ingredients. After tossing, resting the salad at room temperature for about 20 minutes allows the flavors to blend.
The salad offers a balance of tender and slightly chewy octopus paired with the fresh acidity of lemon and the briny olives. The herbs and garlic enhance the taste without overpowering the delicate seafood. The salad is quick to assemble since the octopus is pre-cooked, making it convenient for a seafood dish without lengthy preparation.
This salad can be served immediately or after a brief resting period, fitting well as a light starter or part of a seafood spread. Because of its fresh components, it pairs nicely with crusty bread or a simple green salad to round out a meal.
Choose fully cooked octopus that is tender to avoid a gummy texture. Adjust salt to taste, as olives and octopus provide natural saltiness. Store leftovers sealed in the refrigerator and consume within two days; freezing leftovers is not recommended as it may affect texture.
Ingredients
- 12 ounces octopus fully cooked, tentacles
- ½ cup cherry tomato 3 ounces; halved if large
- ½ cup kalamata olives pitted; 2 ounces
- 1 garlic minced, clove
- ½ cup cilantro chopped
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon oregano dried
- 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
- Use fully cooked and thawed octopus for best tenderness.
- Consider reducing added salt since octopus and olives contribute natural saltiness.
- Resting the salad at room temperature for 20 minutes enhances flavor melding.
- Keep leftovers refrigerated in an airtight container for up to two days; avoid freezing leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 377kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 34g | 68% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Sodium | 1031mg | 43% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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