Jul 14 2026
Restaurants›Ristorante Di Sopra›Octopus Panzanella Recipe

Octopus Panzanella Recipe

Inspired by Ristorante Di Sopra
Time1h 30m
Serves4

Thinly shaved octopus over a salad with bread, tomatoes, basil, olive oil, cucumbers, onion and lemon

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Ingredients

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Salad Base

Octopus

Method

Preparing the Octopus

  1. 1

    Cook the Octopus

    Bring a large pot of salted water to a boil. Add the whole octopus and reduce to a simmer. Cook for about 45 minutes or until tender.

  2. 2

    Chill and Slice

    Remove the octopus from the pot, let it cool, then slice thinly with a sharp knife.

Preparing the Salad

  1. 3

    Prepare the Bread

    Cut the day-old bread into bite-sized cubes. Optionally, toast in the oven at 375°F (190°C) for 10 minutes until golden.

  2. 4

    Chop Vegetables

    Halve the cherry tomatoes, slice the cucumbers, and thinly slice the red onion.

  3. 5

    Combine Ingredients

    In a large bowl, combine the bread cubes, cherry tomatoes, cucumbers, red onion, and fresh basil leaves.

Assembling the Dish

  1. 6

    Dress the Salad

    Drizzle the olive oil and squeeze the juice of the lemon over the salad mixture. Toss to combine. Season with salt and black pepper to taste.

  2. 7

    Plate the Dish

    On a serving platter, arrange the salad and top it with the thinly sliced octopus. Drizzle with additional olive oil if desired.

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