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Octopus & Tomato Salad… File this under one of my absolute favorites and it works great with shrimp too! I feel like octopus gets a bad rap about being hard to get right and although it can be tricky, once you get the hang of it its quite easy. This salad was very popular at a restaurant I used to work at, well, a version of it anyway. I have since turned this recipe my own!

If you love recipes like this one, you have to try my Shrimp Ceviche Tostadas!

Why You’ll Love Octopus & Tomato Salad

This Octopus & Tomato Salad is EPIC! I love the flavors and textures of it obviously but my favorite part is making a big batch ahead of time and letting the flavors develop.

Substitutions

I know it can be a little time consuming to cook octopus, so if you don’t want to go through the process, you can substitute it for squid or even shrimp!

Recipe Tip

  • It is delicious with tostadas!
  • Use a pot large enough to cover the octopus completely (I use the stock pot by All Clad)

Octopus & Tomato Salad

By Nadia Aidi
Octopus & Tomato Salad… File this under one of my absolute favorites and it works great with shrimp too! I feel like octopus gets a bad rap about being hard to get right and although it can be tricky, once you get the hang of it its quite easy. This salad was very popular at a restaurant I used to work at, well, a version of it anyway. I have since turned this recipe my own!

Ingredients 

  • 6-8 oz cooked octopus, sliced
  • 1 pint cherry tomatoes, halved
  • 2 celery stalks, very thinly sliced at an angle
  • 1 yukon gold potato, small cubes and cooked
  • 1 tbsp bonito flakes, optional
  • 1/2 bunch flat leaf parsley
  • 3 tbsp cilantro
  • 2 scallions, green part only
  • 1/2 large shallot, thinly sliced
  • 1-2 tbsp capers
  • 1 tsp sumac, optional but recommend
  • 1/2 lemon, the juice
  • 1 tbsp red wine vinegar
  • 1/4 c olive oil, more for drizzling
  • 1/2 tsp honey
  • 1 tsp grainy dijon
  • Salt/pepper to taste

Directions 

  • Place the tomatoes atop a strainer with some salt and the bonito, let them sit for 15-20 min to release the tomato water which will be used in our vinaigrette
  • Mix the tomato water, sumac, shallot, lemon, red wine vinegar, dijon, honey and mix (honestly I should’ve waited to add the oil at the end but i spaced)
  • Add in the octopus, tomatoes, celery, potato, capers and herbs to the dressing bowl. Add in olive oil and mix

Cooking The Octopus

  • Add the whole octopus to a pot large enough to cover it completely and add water, plenty of salt, 1 onion, 1 celery stalk and 3 garlic cloves. Bring to a boil and simmer until you can stick a knife to the tentacles without any resistance. It will be about 1-1.5 hrs depending on the size. Let it remain in the water as it cools. At this point you can cut off the tentacles and discard the beak. Refrigerate overnight wrapped in plastic or in an airtight container,or at least 4 hrs, this yields a way better result because it sets the skin.

Nutrition information is automatically calculated, so should only be used as an approximation.

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