Jul 09 2026
Restaurants›Taste of Portugal›Octopus Salad Recipe

Octopus Salad Recipe

Inspired by Taste of Portugal
Time1h 30m
Serves4

Served cold with vinaigrette dressing

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Base

Vinaigrette Dressing

Method

Preparation of Octopus

  1. 1

    Cook the Octopus

    In a large pot, bring salted water to a boil. Add the whole octopus and cook for about 45 minutes, or until tender. You can test it by piercing the thickest part with a fork. Once cooked, remove from the water and let cool.

  2. 2

    Chop the Octopus

    When the octopus has cooled down, chop it into bite-sized pieces and place in a large mixing bowl.

Preparation of Salad Ingredients

  1. 3

    Prepare Vegetables

    Halve the cherry tomatoes, peel and dice the cucumber, and thinly slice the red onion. Chop the fresh parsley as well.

  2. 4

    Combine Salad Ingredients

    Add the prepared cherry tomatoes, cucumber, red onion, and parsley to the bowl with the chopped octopus. Add the olives as well.

Making Vinaigrette Dressing

  1. 5

    Combine Dressing Ingredients

    In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.

Final Assembly

  1. 6

    Dress the Salad

    Pour the vinaigrette dressing over the octopus salad mixture and gently toss to combine all ingredients evenly.

  2. 7

    Chill and Serve

    Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together. Serve cold.

More from Taste of Portugal