🍋🥗 Perfect for impressing your guests or treating yourself to a taste of the ocean’s bounty!
Ingredients:
1 medium-sized octopus (about 2-3 pounds), cleaned
1/4 cup olive oil, plus extra for drizzling
Juice of 2 lemons, plus lemon wedges for serving
3 cloves garlic, minced
1 red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 cup fresh parsley, roughly chopped
Salt and freshly ground pepper to taste
Crushed red pepper flakes (optional)
Directions:
Cook the Octopus: Place the octopus in a large pot and cover with water. Bring to a boil, then reduce to a simmer. Cook until tender, about 45-60 minutes. Let it cool in the liquid, then drain and cut into pieces.
Make the Dressing: In a bowl, whisk together olive oil, lemon juice, and minced garlic. Season with salt, pepper, and red pepper flakes if you like a bit of heat.
Combine the Salad: In a large mixing bowl, combine the sliced octopus, red onion, cherry tomatoes, cucumber, and parsley. Drizzle with the dressing and toss gently to coat.
Marinate: Let the salad marinate in the refrigerator for at least 1 hour, to allow the flavors to meld.
Serve: Serve chilled with additional lemon wedges on the side and a final drizzle of olive oil.
