Octopus Salad

Fresh, flavorful, and fast—this Octopus Salad is the perfect choice for seafood lovers! With minimal cooking required, you can enjoy a delightful plate full of smoked octopus, fresh greens, and a tangy dressing in just 20 minutes.

Octopus Salad

Octopus is a favorite food around here with my husband and kids. They love experimenting and making all sorts of food with octopus.

This is a salad with fresh veggies, octopus and a dressing.

If you want something a little different, try this octopus salad. It’s a great way to try something new.

Ingredients

Smoked octopus: If you can’t find smoked, you can substitute with cooked octopus, but the smoky taste really makes this dish special.

Cherry tomatoes: Use ripe, sweet cherry tomatoes for the best flavor.

Salad mix: A pre-mixed salad blend works well, but feel free to use your favorite greens like arugula or mixed lettuces.

Baby spinach: Fresh baby spinach provides a mild, slightly sweet flavor that complements the octopus.

Red onion: Slice it thinly to prevent it from overpowering the other ingredients.

Olives: Use your preferred type, but pitted olives are easiest to work with.

Salt: Be cautious with the amount, as the smoked octopus and olives are already salty.

Paprika: Paprika adds a slight smokiness and depth to the salad.

Cilantro: Fresh cilantro adds a burst of freshness. You can also substitute it with parsley if you’re not a fan of cilantro.

Dijon mustard: Dijon mustard gives the dressing a sharp, tangy flavor, but you can swap for yellow mustard if you prefer a milder taste.

Lemon juice: Bottled lemon juice doesn’t have the same fresh kick, so fresh is best.

Olive oil: Extra virgin olive oil is the best choice for its rich, fruity flavor.

How to Make

To make the Octopus Salad, begin by preparing the salad base.

Place the chopped salad mix in a deep bowl.

Slice the smoked octopus tentacles into thin pieces and add them to the bowl.

Next, cut the cherry tomatoes in half and slice the red onion into thin strips, adding both to the salad mix.

Toss in the olives for an extra salty bite.

For the dressing, whisk together the Dijon mustard, olive oil, and lemon juice in a small bowl until well combined.

Pour half of the dressing over the salad, then sprinkle in the salt and paprika.

Toss everything together gently to coat the ingredients in the dressing and spices.

Serve the salad on individual plates, garnished with fresh cilantro.

If desired, drizzle on any remaining dressing for extra flavor.

Enjoy!

Leftovers/Storage

Store leftovers in an airtight container in the fridge for up to 2 days.

What to Serve with Octopus Salad

Here are some of our favorites to serve with Octopus Salad:

Grilled bread: Serve with warm, crispy grilled bread or baguette slices to soak up the extra dressing.

Roasted vegetables: Roasted peppers, zucchini, or asparagus complement the salad’s flavors without overwhelming it.

Crispy potatoes: Pair with crispy roasted or sautéed potatoes for a hearty side dish that’s still light.

Rice pilaf: A lemony rice pilaf adds texture and balances the smoky octopus with its mild flavor.

F.A.Q.

Can I use canned octopus instead of smoked?
Yes, you can use canned octopus, but the texture might be softer and less flavorful than smoked. Just make sure to drain and rinse it before adding to the salad.

What’s the best way to prepare fresh octopus for this salad?
If using fresh octopus, simmer it in water for about 40-50 minutes until tender, then slice it thinly. Allow it to cool before adding it to the salad.

What if I don’t have Dijon mustard?
You can substitute Dijon with honey mustard or even a little mustard powder if you don’t have the real thing on hand.