Marinated Octopus Salad

Marinated Octopus Salad

  • Prep: 4 hr 15 min
  • Cook Time: 35 min
  • Total: 4 hr 50 min
  • Serving: 4 Servings

Instead of cleaning and cutting large pieces of fresh octopus yourself ask your local fishmonger to provide you with baby octopus; it’s smaller and often sold already cleaned.


  • 1/2 cup white wine vinegar
  • 1/2 cup fresh lemon juice
  • 2 tablespoons sea salt, plus more to taste
  • 4 dried bay leaves
  • 1 pound cleaned fresh or frozen and thawed baby octopus, each cut into 5 pieces
  • 1/2 cup extra-virgin olive oil, plus more to taste
  • 1 teaspoon dried Greek oregano
  • 1 clove garlic, minced
  • Freshly ground black pepper, to taste
  • Mixed salad greens, for serving


  1. Place the vinegar, 3 tablespoons of the lemon juice, 2 tablespoons of salt, the bay leaves and 6 cups of water into a saucepan over high heat and bring to a boil.
  2. Once boiling, reduce the heat to medium-low and simmer the mixture for 30 minutes, stirring frequently.
  3. Drain the octopus and place into a bowl with the remaining lemon juice, the olive oil, oregano and minced garlic. Toss to combine and then cover and place into the refrigerator for at least 4 hours to marinate.
  4. Prior to serving, arrange the greens on a platter, add the marinated octopus and then sprinkle with a few pinches of salt and pepper. Serve immediately.


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