Jul 14 2026
Restaurants›ZAZA Italian Gastrobar›Polpo Salad Recipe

Polpo Salad Recipe

Inspired by ZAZA Italian Gastrobar
Time1h 30m
Serves4

Grilled octopus, mixed greens, potatoes, olives & tomatoes.

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Ingredients

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Salad Base

Potato Preparation

Octopus Preparation

Method

Preparing the Potatoes

  1. 1

    Boil the Potatoes

    In a large pot, add enough water to cover the potatoes. Bring it to a boil and add the medium potatoes. Boil for about 15-20 minutes until fork-tender. Drain and let them cool.

  2. 2

    Season the Potatoes

    Once cool, cut the potatoes into bite-sized pieces. In a bowl, toss the potato pieces with olive oil, salt, and black pepper until evenly coated.

Grilling the Octopus

  1. 3

    Prepare the Octopus

    Rinse the octopus under cold water. In a large pot, bring water to a boil and add the garlic cloves and lemon. Submerge the octopus and simmer for about 45-60 minutes until tender.

  2. 4

    Grill the Octopus

    Preheat a grill or grill pan over medium-high heat. Remove the octopus from the pot, let it cool slightly, and then brush it with olive oil and sprinkle with red pepper flakes. Grill for 3-4 minutes per side until charred.

  3. 5

    Chop the Octopus

    Remove the grilled octopus from the grill and chop it into bite-sized pieces. Sprinkle freshly chopped parsley over it.

Assembling the Salad

  1. 6

    Combine Ingredients

    In a large salad bowl, combine mixed greens, cherry tomatoes (halved), black olives, seasoned potatoes, and chopped octopus.

  2. 7

    Dress the Salad

    Drizzle with olive oil and a squeeze of fresh lemon juice. Toss gently to combine all the ingredients without bruising the greens.

  3. 8

    Serve

    Serve immediately, garnished with additional parsley if desired.

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