Ingredients:

  • 1.5 lbs (680g) octopus, cleaned
  • 1 medium onion, quartered
  • 2 bay leaves
  • 1 lemon, halved
  • 1 tsp black peppercorns
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/4 cup (30g) red onion, thinly sliced
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/4 cup (30g) fresh mint, chopped
  • 4 oz (113 g) feta cheese, crumbled (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions:

  1. Gently simmer the octopus with onion, bay leaves, lemon, and peppercorns until tender. Test for doneness with a fork.
  2. Let the octopus cool in its cooking liquid, then remove and cut into bite-sized pieces.
  3. Combine cherry tomatoes, cucumber, olives, and red onion in a large bowl.
  4. Whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
  5. Add the cooked octopus, parsley, and mint to the salad. Pour the vinaigrette over the salad and toss gently to combine. Add feta if desired. Cover and chill for at least 1 hour to allow the flavors to meld.
  6. Toss again gently before serving.