Ingredients:

  • 1 whole octopus (approximately 2-3 pounds/900g-1.3kg), cleaned
  • 1 small onion, quartered
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 1 lemon, halved
  • 1 tbsp olive oil
  • 1/2 tsp black peppercorns
  • Water, enough to cover the octopus
  • 1 cucumber, peeled, seeded, and diced
  • 1 red bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Place octopus, onion, garlic, bay leaf, lemon, olive oil, and peppercorns in a large pot. Cover with water. Bring to a boil, then reduce heat and simmer gently until tender (about 45-60 minutes). Test for doneness by piercing the thickest part of a tentacle with a fork; it should be easily pierced with little resistance.
  2. Remove the octopus from the pot and let it cool slightly. Do not discard the cooking liquid! If you are not serving the salad immediately, store the octopus in some of the cooking liquid to maintain its moisture.
  3. While the octopus is cooling, prepare the cucumber, red bell pepper, red onion, cherry tomatoes, olives, parsley, and mint. Place them in a large mixing bowl.
  4. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, Dijon mustard, salt, and pepper.
  5. Once the octopus is cool enough to handle, cut it into bite-sized pieces. Add the octopus to the bowl with the salad ingredients.
  6. Pour the vinaigrette over the salad and gently toss to combine.
  7. Cover the salad and chill for at least 30 minutes to allow the flavors to meld. Serve chilled.