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Easy Greek Octopus Salad (Htapodosalata)

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings

Ingredients

For Cooking the Octopus

  • 2 pounds octopus fresh or frozen-and-thawed, cleaned
  • 2 bay leaves
  • 6 black peppercorns

For the Ladolemono Dressing

  • ¼ cup extra virgin olive oil
  • 1 lemon juiced, about 3 tablespoons
  • 1 tablespoon red wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon dried oregano plus more to finish

For the Salad

  • ½ small red onion thinly sliced
  • ½ cup Kalamata olives pitted and halved
  • 1 tablespoon capers drained
  • 1 cup cherry tomatoes halved
  • 3 tablespoons fresh parsley chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

Cook the Octopus

  • Thaw frozen octopus overnight in the fridge. Bring a large pot of water to a gentle boil and add the bay leaves and peppercorns. Do not add salt.
  • Lower the octopus into the pot, reduce to a bare simmer, and cook for 45 to 60 minutes, until a knife slides through the thickest part of a tentacle with almost no resistance.
  • Remove the octopus and let it cool just enough to handle. For optional smoky char, brush with oil and sear on a hot grill or pan for about 1 minute per side.

Make the Salad

  • Cut the tentacles into 1-inch pieces and add them to a large bowl. Discard the head or reserve for another use.
  • Whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, and oregano.
  • Pour the dressing over the warm octopus and toss gently so it absorbs the lemon and oil.
  • Fold in the red onion, Kalamata olives, capers, cherry tomatoes, and parsley.
  • Season with salt and pepper, then taste and adjust. Let rest 20 to 30 minutes, finish with more oregano, and serve at room temperature.

Notes

  • Dress it warm: Warm octopus soaks up the ladolemono dressing far better than cold, which is the secret to taverna flavor.
  • Go easy on the salt: The olives, capers, and octopus are already briny, so season lightly and taste before adding more.
  • Frozen is best: The freeze-and-thaw tenderizes the octopus, so frozen gives more reliable results than fresh.
  • Make ahead: Keeps 2 to 3 days refrigerated and tastes even better the next day. Bring to room temperature before serving.