Ingredients:
- 1 lb octopus, cleaned
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cucumber, diced
- 1/4 cup Kalamata olives, pitted and halved
- Fresh parsley, chopped (for garnish)
Directions:
- In a large pot, bring salted water to a boil. Add the cleaned octopus and cook for about 30-40 minutes, or until tender. Remove and let cool. Once cooled, chop into bite-sized pieces.
- In a large bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
- Add the chopped octopus, cherry tomatoes, red onion, cucumber, and Kalamata olives to the bowl. Toss gently to combine and ensure everything is coated in the dressing.
- Allow the salad to marinate in the refrigerator for at least 30 minutes for the flavors to meld.
- Before serving, garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes (plus marinating) | Kcal: 200 kcal | Servings: 4 servings
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