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octopus salad sicilian style

Insalata di Polpo (Sicilian Octopus Salad)

A bright and fresh Sicilian octopus salad made with tender octopus, crisp vegetables, and a flavorful dressing of lemon, olive oil, garlic, and parsley. It’s the perfect antipasto or light meal, balancing briny, tangy, and herbal flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
frozen octopus 1 hour
Total Time 2 hours
Servings: 6 people
Course: Appetizer, Light Meal, Salad
Cuisine: Italian, Mediterranean, Sicilian
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 lb octopus pre-cooked, frozen, or fresh
  • 2 celery stalks thinly sliced
  • 2 carrots diced or in matchsticks
  • 1/4 cup green olives pitted
  • 2 tbsp capers
  • 10-12 cherry tomatoes halved
  • 2-3 tbsp extra virgin olive oil
  • 1 lemon for juice and zest
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • Salt and pepper to taste
  • Optional: a pinch of red pepper flakes

Method
 

Prepare the Octopus:
  1. If using pre-cooked octopus, simply rinse, drain, and pat dry.
  2. If using frozen octopus, thaw overnight in the fridge and simmer gently in cold water until fork-tender (approx. 45 minutes for a 2-pound piece).
  3. If using fresh, ask your fishmonger to clean it, removing the beak and eyes. Simmer it gently until fork-tender.
Make the Dressing:
  1. In a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, salt, and pepper. Taste and adjust the balance of acidity by adding more lemon juice if needed.
Prepare the Vegetables:
  1. Thinly slice celery, dice or make matchsticks from carrots, and halve the cherry tomatoes. Set aside.
Assemble the Salad:
  1. Once the octopus is cooked and cooled, cut it into bite-sized pieces or small cubes. Place the pieces in a large mixing bowl.
  2. Add the prepared vegetables (celery, carrots, tomatoes) along with olives and capers.
Add the Dressing:
  1. Pour the dressing over the octopus and vegetables. Gently toss the salad so the dressing evenly coats everything.
Rest and Serve:
  1. Let the salad rest for about 30 minutes before serving to allow the flavors to meld together. Serve at room temperature or slightly chilled.

Notes

  • Adjust the dressing to your taste. If you prefer more acidity, add extra lemon juice.
  • Fresh octopus may require additional cleaning. Be sure to ask your fishmonger for the right preparation.
  • You can make this dish ahead of time, but avoid letting it sit for too long, as the garlic flavor may become overpowering after 24 hours.