This Italian salad comes together quickly and couldn’t be easier to prepare. Look for cooked, frozen octopus in the freezer section of your market to save extra time.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and cook 30 seconds. Add 3/4 pound cooked octopus tentacles (sliced 1/2 inch thick) and cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons chopped oregano and 1/2 teaspoon each kosher salt and pepper. Transfer to a large bowl and toss with 1 thinly sliced carrot, 1 thinly sliced celery stalk, 1 diced red bell pepper, 1 minced small shallot and 2 tablespoons lemon juice.
Reviews
The best octopus salad I have done. It was a hit with my family. The octopus was tender. I didn’t have celery so I substituted with leek. My son cannot wait for me to make it again.