Marinated Octopus Salad with Crispy Vegetables
A vibrant and refreshing salad featuring pressure-cooked octopus tossed with colorful crispy vegetables in a zesty vinaigrette. Perfect as a starter or light main course, it pairs beautifully with crusty bread for a satisfying Mediterranean-inspired meal.
🛒 Ingredients
8 servings
- 1 fresh octopus, about 1 kg
- 4 ripe tomatoes, seeded and diced
- 100 g pitted black or Chilean olives
- 200 g fresh white mushrooms, thinly sliced
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 fresh red chili pepper, seeded and minced
- 1 large onion
- 1 garlic clove, finely minced
- Fresh flat-leaf parsley and cilantro, to taste
- Salt, apple cider vinegar, and extra-virgin olive oil, to taste
- 1 bay leaf (for cooking)
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Directions
- 1
Rinse the octopus thoroughly under cold water. Place it whole in a pressure cooker with the halved onion, bay leaf, and a pinch of salt — no water needed, as the octopus will release its own cooking liquid.
- 2
Seal the pressure cooker and bring to full pressure. Once the valve starts hissing, lower the heat and cook for exactly 8 minutes.
- 3
Turn off the heat and allow the pressure to release naturally before opening. The octopus should be tender with a rosy color.
- 4
Let it cool slightly, then cut the octopus into generous bite-sized pieces or rounds.
- 5
In a large bowl, combine the diced tomatoes, raw mushrooms, bell peppers, olives, and minced chili. Add the garlic and freshly chopped herbs.
- 6
Fold in the octopus and season generously with olive oil, vinegar, and salt. Toss gently and refrigerate for at least 15 minutes to let the flavors meld.
- 7
Serve chilled with toasted sourdough slices or a crusty baguette on the side.
💡 Chef's Tip
For extra-tender octopus, freeze it for 24 hours before cooking — the cold naturally breaks down the muscle fibers. Raw mushrooms add a pleasant crunch to the salad; lightly sauté them for 2 minutes beforehand if you prefer a softer texture.
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