Mediterranean Octopus Salad with Olives and Fennel
This bright and briny octopus salad is layered with shaved fennel, Castelvetrano olives, herbs, and tossed with a lemon garlic vinaigrette. Everything you want in a Mediterranean seafood salad and perfect as an appetizer too.
Servings: 4 servings
Calories: 193kcal
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.
Nutrition
Calories: 193kcal | Carbohydrates: 7g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 409mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 479IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 1mg