This Mediterranean octopus salad is bright, fresh, and full of bold flavors! Tender octopus is tossed with shaved fennel, buttery green olives, fresh herbs, and a vibrant lemon-garlic vinaigrette. It’s briny, citrusy, and a little spicy, and makes a beautiful seafood appetizer or a standout addition to a festive seafood spread.
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About This Recipe
This Mediterranean octopus salad is full of fresh, vibrant flavors. Octopus tentacles are gently simmered in an aromatic broth until perfectly tender, then tossed with shaved fennel, Castelvetrano olives, fresh herbs, and a bright lemon vinaigrette.
If you’ve ever felt intimidated by cooking a whole octopus, tentacles are a great place to start. They’re easier to work with, cook evenly, and still deliver that tender, meaty texture octopus is known for.
This salad is a fantastic addition to a Feast of the Seven Fishes, Christmas Eve dinner, or any time you’re looking for a light seafood appetizer. Once the octopus is cooked and tender, everything else comes together quickly with layers of bright Mediterranean flavors.
📋 Ingredients
- Octopus Tentacles: You can usually find these frozen in the seafood section, and they’re much easier to work with than a whole octopus. Just thaw, simmer until tender, and you’re good to go.
- Fennel: Shaved thin, fennel adds a crisp texture and subtle licorice flavor that pairs beautifully with seafood and citrus.
- Castelvetrano Olives: Buttery, mild green olives that won’t overpower the salad. Roughly chopping them keeps the texture rustic.
- Spicy Pickled Peppers: I used jarred pickled peppers called Mama Lil’s, which add a touch of heat, sweetness, and acidity. Roasted red peppers work well if you prefer no spice.
- Fresh Herbs (Parsley & Oregano): Parsley keeps things bright and fresh, while oregano adds an earthy Mediterranean note.
- Extra-Virgin Olive Oil: Use a good-quality olive oil since the dressing is simple and really shines.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Add or substitute seafood: Boiled shrimp (small–medium) or gently cooked scallops are excellent additions or swaps.
- Olives: If Castelvetrano olives aren’t available, use another green olive or even Kalamata olives for a brinier and stronger flavor.
- Peppers: Swap spicy pickled peppers for roasted sweet red peppers if you prefer no heat.
- Fennel substitute: Thinly sliced celery works if fennel isn’t available, though fennel is so delicious with seafood.
- Herbs: If fresh herbs aren’t available, use ½ teaspoon each dried parsley and dried oregano.
- Citrus twist: Try blood orange or grapefruit juice in place of some of the lemon.
⏲️ Instructions
Simmer the Octopus: Add the octopus tentacles to a pot with the shallot, herbs, garlic, bay leaves, peppercorns, white wine, and water. Bring to a gentle simmer and cook until tender, keeping the liquid just below a boil.
Cook Until Tender: Once cooked, remove the octopus from the broth and let it cool slightly. To check for doneness, slide a paring knife into the thickest part of the tentacle. It should go in easily without resistance.
Assemble: Slice the octopus into bite-size pieces and add to a bowl with the shaved fennel, olives, pickled peppers, fresh herbs, and lemon vinaigrette. Toss gently to combine.
Finish & Serve: Transfer the salad to a serving platter and garnish with extra fresh herbs. Serve chilled or at room temperature for the best flavor.
📍 Recipe Tips
- Octopus cook time varies. Not all octopus cooks at the same time, depending on how thick the tentacles are. Use a paring knife to check the thicker part of the octopus. If it slides in easily, it’s ready.
- Maintain a gentle simmer. Too low and it won’t tenderize, and if the heat is too high, the octopus can get tough.
- Remove the outer membrane. Some octopus develops a slippery outer layer after cooking. Once done, use a paring knife to gently peel away the outer slippery layer before chopping.
- Make ahead. This salad is best made the day before serving. It will keep for up to 2 days in the fridge.
- Bring to room temp before serving. Olive oil solidifies when cold. When ready to serve, let it warm slightly to bring everything back together.
Serving Suggestions
This octopus salad is perfect as part of a Feast of the Seven Fishes alongside:
It also pairs beautifully with crusty bread, whipped feta, or other Mediterranean mezze.
For wine, serve alongside Sauvignon Blanc, Pinot Grigio, or another crisp, citrusy white.
More Seafood Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Mediterranean Octopus Salad with Olives and Fennel
LittleFerraroKitchen.com
Equipment
Ingredients
For Cooking the Octopus
- 9 ounces–1 pound octopus tentacles thawed
- 1 shallot halved
- 2 bay leaves
- Small bunch of parsley
- 2 garlic cloves smashed
- 8 whole peppercorns
- ½ cup white wine
- 3-4 cups water enough to cover
- Good pinch of salt
For the Salad
- ½ small fennel bulb shaved very thin
- ½ small red onion shaved very thin
- ¼ cup spicy pickled peppers such as Mama Lil’s, chopped
- ½ cup pitted Castelvetrano olives roughly chopped
- ¼ cup fresh parsley leaves chopped
- 1-2 tablespoons fresh oregano leaves chopped
Lemon Vinaigrette
- ¼ cup extra-virgin olive oil
- Juice of 1 lemon
- 2 garlic cloves finely grated
- Kosher salt and black pepper to taste
Instructions
- Cook the Octopus: Add the shallot, bay leaves, parsley, garlic, peppercorns, white wine, salt, and water to a medium pot. Bring to a gentle simmer.
- Add the octopus tentacles and keep the liquid at a steady simmer (not boiling). Cook for 40 minutes to 1 hour, checking every 10 minutes after the 40-minute mark.
- To test for doneness, insert a paring knife into the thickest part of the tentacle. If it slides in easily, it’s ready. If it bounces back or resists, continue cooking another 10–15 minutes and check again.
- Clean the Octopus: Once tender, remove the octopus and let it cool until safe to handle.
- If there is any slimy outer membrane, gently scrape or peel it off using a paring knife or spoon. Rinse briefly under cold water if needed and pat dry. Slice the octopus into ½-inch pieces.
- Make the Salad: In a large bowl, combine the chopped octopus, shaved fennel and onion, pickled peppers, olives, parsley, and oregano.
- Make the Vinaigrette: Whisk together the olive oil, lemon juice, grated garlic, salt, and pepper.
- Assemble: Pour the vinaigrette over the salad and toss gently to combine. Taste and adjust seasoning as needed.
- Chill: Let the salad marinate for at least 20 minutes before serving. Longer is even better.
Notes
- Octopus cook time can vary depending on thickness. Start checking for doneness after 40 minutes by sliding a paring knife into the thickest part and should go in easily.
- Keep the cooking liquid at a gentle simmer. Too low won’t tenderize properly, and boiling can make the octopus tough.
- If a slippery outer membrane forms after cooking, gently peel or scrape it off before slicing.
- This salad tastes even better after resting. Make it ahead and let it marinate for at least 20 minutes or up to 1 day.
- If chilled, bring to room temperature before serving so the olive oil loosens and flavors shine.
Blake says
Each year we find new Mediterranean Recipes to keep us into the Mediterranean way or nourishing our family. This is a perfect recipe because it's easy and so different for us. Wonderful recipe using Octopus, healthy and easy to make.
Samantha Ferraro says
Thanks for the great feedback Blake. Have a wonderful New Year, Samantha.