Octopus Salad recipe served on a plate, by Max's Trumbull Kitchen
Jul 14 2026
Restaurants›Max's Trumbull Kitchen›Octopus Salad Recipe

Octopus Salad Recipe

Inspired by Max's Trumbull Kitchen
Time1h 30m
Serves4

Delicious salad featuring octopus and fresh vegetables.

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Ingredients

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Seafood

Vegetables

Dressing

Method

Preparation of Octopus

  1. 1

    Cleaning the Octopus

    Rinse the fresh octopus under cold running water. Remove the beak and any ink sacs if necessary. Make sure to clean the tentacles thoroughly.

  2. 2

    Cooking the Octopus

    Fill a large pot with water and add 2 tablespoons of salt. Bring the water to a boil. Once boiling, add the octopus. Cook for about 45 minutes, or until tender. You can test the tenderness by piercing the thickest part of a tentacle with a fork.

  3. 3

    Cooling the Octopus

    Once cooked, remove the octopus from the pot and let it cool in a bowl. Once cool, cut the octopus into bite-sized pieces.

Preparation of Vegetables

  1. 4

    Chopping the Vegetables

    While the octopus is cooking, chop the cucumber, cherry tomatoes, red onion, and bell pepper. Dice the cucumber and bell pepper, halve the cherry tomatoes, and thinly slice the red onion. Chop the fresh parsley finely.

Making the Dressing

  1. 5

    Combining Dressing Ingredients

    In a small bowl, whisk together the olive oil, lemon juice, and black pepper until well combined.

Assembly

  1. 6

    Mixing the Salad

    In a large mixing bowl, combine the cooked octopus pieces, chopped vegetables, and the dressing. Toss gently to combine, ensuring all ingredients are well coated in the dressing.

  2. 7

    Serving

    Serve immediately or chill in the refrigerator for 30 minutes before serving to allow flavors to meld. Garnish with additional parsley if desired.

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