Today I want to share with you a very easy dish. In fact, it is almost a “non-recipe” as all you have to do is cut the ingredients and mix them together. Well, you may have to boil the octopus and potatoes too if you cannot find them ready. But that’s about it. I used to eat a lot of this during my summer holidays in Sicily, so it brings back lots of beautiful memories. It makes a great light main dish or a classy starter. Enjoy!
Ingredients (for 4 people):
1 medium sized octopus, boiled and cut into 2 cm – 1 inch pieces
5 green olives, chopped
½ tbsp capers
2 tbsp giardiniera (mixed pickled vegetables)
1 small boiled potato, cubed into 2 cm – 1 inch pieces (optional)
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp parsley, minced
2 tbsp celery, minced
1 clove garlic, crushed
Salt and pepper to taste
Mix all the chopped ingredients together and season with salt and pepper.
Keep it in the fridge until ready to serve it. This is best eaten cold or at room temperature.
I am a real octopus fan and the combination of crunchy celery and salty olives sounds delicious!
Love octopus salad!
So hard to find octopus here in Charlotte … a normal staple in our Christmas Eve all-fish dinner … we had to skip it this year … 🙁 … your looks delicate and delicious!
I really love a well cooked octopus Manu and this one looks particularly delicious in this lite salad.
Mmmm I love how meaty octopus is, but I’ve actually never prepared it at home. This salad looks delicious!
I love octopus salads! I had never seen one with potatoes. In Puerto Rico, the octopus salad is made with cubanelle peppers, red bell peppers, onions, garlic, olive and lots of white vinegar and lemon. Now I want some!