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Ingredients
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Salad Base
Marinade
Method
Prepare the Octopus
- 1
Cook the Octopus
Bring a large pot of water to a boil. Add the octopus and cook for about 30-40 minutes, or until tender. Remove from water and let it cool.
- 2
Cut the Octopus
Once cooled, cut the octopus into bite-sized pieces and set aside.
Prepare the Salad
- 3
Chop Vegetables
Dice the cucumber, halve the cherry tomatoes, and finely slice the red onion. Chop the fresh parsley.
Make the Marinade
- 4
Combine Marinade Ingredients
In a bowl, whisk together olive oil, rice vinegar, soy sauce, lemon juice, minced garlic, salt, black pepper, and chili flakes.
Combine and Serve
- 5
Mix Ingredients
In a large mixing bowl, combine the octopus, diced cucumber, cherry tomatoes, red onion, and parsley. Pour the marinade over the salad and toss gently to coat everything evenly.
- 6
Chill
Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
- 7
Serve
Serve the Tako Salad chilled, garnished with extra parsley if desired.