Insalata di polpo | Octopus salad

A fresh, light and tasty salad!


serves 4


1 large octopus, frozen

1 large red onion, sliced

5 garlic cloves, 4 crushed, 1 minced

1 handfull of any fresh herbs you can find (basil, thyme, rosemary, bay leaf,..)

1 handfull of celery leaves

4-5 celery stacks, cut into chunks

6-10 small boiled potatoes

1 handfull of cherry tomatoes

1 handfull of parsley, minced

5-6 black olives (preferably taggiasche)

juice of 1 lemon

olive oil

black pepper



  1. Remove the tooth from the octopus.
  2. Take a large pot and cover the bottom with olive oil, throw the red onion, crushed garlic, fresh herbs and celery leaves in.
  3. Place the tentacles on top, cover with lid and gently simmer for 40-60 minutes, until tender.
  4. Let it cool and remove the octopus from the pot.
  5. Cut each tentacle off of the octopus and slide the slimy pink layer of the tentacles and head, using your hands, until left with a pinkish white meat.
  6. Cut the entire octopus into bite size pieces.
  7. Place the cooked octopus in a bowl and combine with the remaining ingredients.
  8. Pour in some olive oil and season to taste with pepper and salt.

Serve chilled!


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