Teresa's Recipes
Dalmatian Octopus Salad
Indulge in the vibrant flavors of the Adriatic with this exquisite Dalmatian Octopus Salad. Tender octopus, perfectly cooked to a succulent texture, is paired harmoniously with juicy vine-ripened tomatoes and briny Kalamata olives, creating a refreshing symphony of Mediterranean tastes. Fresh herbs like basil and parsley elevate this dish, adding an aromatic touch that transports you to Croatia's sun-kissed coastal towns. This salad is not just a meal; it’s a celebration of summer, perfect for warm days or as an elegant starter for special occasions. Dive into a dish that embodies the essence of the sea and the rich culinary heritage of Dalmatia.
Ingredients
- 2 pounds, cleaned Octopus
- to taste Salt
- to taste Black pepper
- 3 tablespoons, freshly squeezed Lemon juice
- 1/4 cup Extra virgin olive oil
- 1/4 cup, chopped Fresh basil
- 1/4 cup, chopped Fresh parsley
- 1 cup, halved Kalamata olives
- 1, thinly sliced Red onion
- 2 cups, diced Tomatoes
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Calories: 350
- Fat: 24g
- Carbs: 10g
- Protein: 28g
- Sodium: 400mg
- Sugar: 3g
Instructions
- In a large pot, bring salted water to a boil. Carefully add the cleaned octopus and cook for 45-60 minutes, or until tender. To check for doneness, pierce with a fork; it should be easy to pierce but not falling apart.
- Once cooked, drain the octopus and let it cool completely on a cutting board.
- Once cooled, cut the octopus into bite-sized pieces, roughly 1-inch in size, and set aside.
- In a large mixing bowl, combine the octopus, diced tomatoes, thinly sliced red onion, halved Kalamata olives, chopped parsley, and chopped basil. Gently toss to combine all ingredients.
- In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, salt, and black pepper to taste. This zesty dressing will enhance the salad’s flavors.
- Pour the dressing over the octopus salad and toss gently to ensure everything is well coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve chilled, garnished with extra herbs or lemon wedges if desired for an added touch of freshness.
Tips
- For a spicier kick, consider adding a pinch of crushed red pepper flakes to the dressing.
- If octopus is not available, you can substitute with cooked shrimp or squid for a similar Mediterranean flair.
- This salad pairs beautifully with crusty bread or a refreshing white wine, such as a Sauvignon Blanc.