If you’re on the hunt for a fresh, zesty way to enjoy seafood, look no further than this Mediterranean Octopus Salad! Bursting with vibrant flavors from the ocean and the garden, this dish combines tender octopus, creamy potatoes, and briny olives, all tossed in a zesty dressing. Perfect as a light meal or a classy appetizer, this salad is not just food; it’s a journey to the Mediterranean coast!
Budget Information
The total cost to make this Mediterranean Octopus Salad is approximately $23.00, which breaks down to about $5.75 per generous serving when serving four people. Here’s how the costs add up:
- Peewee Potatoes: $4.00
- Cooked Octopus: $12.00
- Kalamata Olives: $3.00
- Shallots: $0.50
- Fresh Parsley: $1.00
- Lemon: $0.50
- Olive Oil and Vinegar: $2.00
- Salt and Pepper: $0.00 (staples)
Why This Recipe Works
This recipe shines because it marries the earthiness of potatoes with the tender, slightly briny flavor of octopus, and the hint of sharpness from the olives and lemon. The preparation is simple yet rewarding, making it an ideal meal for both seasoned cooks and newbies alike. Plus, using pre-cooked octopus is a game-changer. It takes out the intimidation factor while allowing you to create something that feels gourmet without spending hours in the kitchen. Who knew impressing your friends could be this easy?
Ingredients + Optional Substitutions
Here’s what you need to create this Mediterranean delight:
- Peewee Potatoes (about 1 pound): $4.00 – You can substitute with baby Yukon gold or fingerling potatoes if you prefer.
- Octopus (1 pound, pre-cooked): $12.00 – If unavailable, feel free to use shrimp or lobster instead.
- Kalamata Olives (½ cup): $3.00 – Sub with green olives if desired.
- Shallots (1 medium): $0.50 – Red onion works well here too.
- Parsley (a handful): $1.00 – Fresh basil or cilantro can be nice alternatives!
- Lemon (1): $0.50 – Lime can be swapped if you’re feeling adventurous.
- Extra Virgin Olive Oil (3 tbsp): $1.00 – Use a high-quality oil for the best flavor.
- Red Wine Vinegar (1 tbsp): $0.50 – Champagne vinegar or apple cider vinegar are good substitutes.
- Coarse Salt and Fresh Black Pepper: $0.00 – Your pantry may already have these staple seasonings!
Step-by-Step Recipe Instructions
Step 1: First, let’s turn up the heat! Place your peewee potatoes in a pot and cover them with salted water. Make sure to be generous with that salt; you want the potatoes to absorb it while they cook. Bring the water to a rolling boil and then let it simmer, checking after about 15-20 minutes. You’ll want them fork-tender but not mushy. Once done, drain the potatoes and set them aside to cool for a bit.
Step 2: While the potatoes are taking a breather, grab a large mixing bowl and combine your octopus, kalamata olives, shallots, and chopped parsley. Squeeze the lemon over the mixture, followed by the olive oil and red wine vinegar. Sprinkle in some salt and pepper to taste, and give it all a good mix. This is the base of your salad, so you want those flavors to start mingling right away!
Step 3: Now, once your potatoes have cooled down enough to handle, slice them in half or quarters, depending on their size. Add those little gems into the mixing bowl with your other ingredients. Gently fold everything together; you want to coat those potatoes with all the dressing without mashing them! Trust me, your tastebuds will thank you later.
Step 4: The final step is the hardest part—letting the salad marinate! Cover the bowl with plastic wrap and pop it in the fridge for at least 15 minutes, though letting it sit for an hour or even overnight will enhance the flavors beautifully. It’s worth the wait! Just before serving, give it a final toss, taste, and adjust the seasoning if needed.
Nutritional Facts
Per Serving:
- Calories: 366.5
- Protein: 47.5g
- Carbohydrates: 14.5g
- Total Fats: 12.5g
- Saturated Fat: 1g
- Fiber: 2g
- Sugar: 2.5g
- Sodium: 1176mg
Storage and Reheating Tips
This Mediterranean Octopus Salad can be refrigerated for up to 3 days, making it perfect for meal prep or leftovers. Just store it in an airtight container. When you’re ready to enjoy it again, there’s no need to heat it—it’s delicious straight from the fridge! However, if you prefer a warm salad, you can gently rewarm it in a skillet over low heat; just be careful not to overcook the octopus again.
Serving Suggestions
This salad shines on its own as a light meal, but if you want to amp up your Mediterranean experience, pair it with some grilled vegetables like zucchini or eggplant, or serve it with a side of fresh pita and hummus. A crisp glass of white wine rounds off the entire effect perfectly, transporting you straight to a sunny coastal terrace!
Reader Tips or Helpful Notes
If you’re a bit squeamish about cooking octopus, don’t be! Start by purchasing pre-cooked octopus, which is super convenient and allows you to focus on the delicious flavors instead of the technique. Plus, feel free to experiment with different seafood and dressings to adjust this recipe to your personal taste. Trust me, once you master this recipe, you’ll be wowing guests in no time!
Recipe FAQs
1. Can I use frozen octopus?
Absolutely! Just make sure to thaw it completely before using it in this recipe. For the best flavor and texture, opt for pre-cooked options if you can find them!
2. How do I know when the potatoes are done?
You want them to be fork-tender. A small knife or fork should slide easily into the potatoes but shouldn’t fall apart completely.
3. Can I make this salad ahead of time?
Yes! In fact, it tastes even better after marinating in the fridge for a few hours or overnight. Just be sure to keep it covered!
4. What other seafood can I include?
You can swap the octopus for shrimp, squid, or even crab for a fun twist on this salad. Just remember to adjust the cooking times accordingly.
5. Is this salad gluten-free?
Yes, this Mediterranean Octopus Salad is naturally gluten-free! Enjoy it without any worries.
