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Ingredients
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Salad Base
Herb Vinaigrette
Method
Preparing the Octopus
- 1
Cook the Octopus
In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45-60 minutes until tender. Remove from pot and let cool.
- 2
- 3
Slice the Octopus
After smoking, slice the octopus into bite-sized pieces.
Preparing the Salad
- 4
- 5
Chop the Vegetables
While the potatoes are cooling, slice the cherry tomatoes in half, chop the cucumber, dice the red onion, and slice the bell pepper into thin strips. Finely chop the fresh parsley.
- 6
Combine Salad Ingredients
In a large bowl, combine the sliced octopus, cooked potatoes, chopped cherry tomatoes, cucumber, red onion, bell pepper, and parsley.
Making the Herb Vinaigrette
- 7
Mix the Vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, black pepper, and finely chopped dill until well combined.
- 8
Dress the Salad
Pour the herb vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
Serving the Salad
- 9
Plate and Serve
Divide the smoked octopus salad among plates or a large serving bowl, and garnish with additional parsley if desired. Serve chilled or at room temperature.