Croatian Octopus Salad with Olive Oil and Red Wine Vinegar
Dive into the refreshing and vibrant flavors of the Croatian coast with this traditional Octopus Salad, dressed with the finest olive oil and tangy red wine vinegar for a simple yet exquisite Mediterranean experience.
Equipment
- Large pot
- Knife and chopping board
- Mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
- 1 medium-sized octopus (about 2-3 pounds or 900g-1.36 kg), cleaned and tentacles separated
- 1 large onion, quartered (for boiling the octopus)
- 2 bay leaves
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup pitted Kalamata olives, sliced
- 1/4 cup parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1 lemon, juice of
- Sea salt to taste
- Freshly ground black pepper to taste
- Lemon slices and parsley sprigs for garnish
Instructions
- In a large pot, bring water to a boil and add the quartered onion and bay leaves. Gently place the octopus in the boiling water and reduce the heat to a simmer. Cover and cook for about 1 hour to 1 hour and 20 minutes, or until the octopus is tender when pierced with a fork.
- Once cooked, remove the octopus from the water and set aside to cool. When it's cool enough to handle, chop the tentacles into bite-sized pieces.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and lemon juice. Add the minced garlic and season with salt and pepper to taste. Adjust the acidity or seasoning as necessary.
- In a large mixing bowl, combine the chopped octopus, red onion, Kalamata olives, parsley, and dill. Pour the dressing over the salad and toss gently to coat everything evenly.
- Cover the salad and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a final toss, adjust the seasoning if necessary, and garnish with lemon slices and parsley sprigs. Serve chilled.
Notes
For the best flavor, use high-quality extra virgin olive oil and a robust red wine vinegar.
The octopus can be cooked a day in advance and kept refrigerated to ease the preparation process.
If desired, add cherry tomatoes or cucumber for an extra crunch and freshness.
Always be cautious when handling and chopping the cooked octopus to maintain the shape of the pieces.