Recipe for Greek Style Octopus Salad
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It takes some effort to make sure that the octopus is tender, but it’s well worth it! The trick is to cook it in advance and then marinate it before making the salad. Octopus salad is something that can be found in most of the coastal areas in Greece.
Greek Octopus (Ktapodi Salata) Salad Ingredients:
- Water, to fill a large pot
- 2 cups white wine vinegar
- 8 tablespoons lemon juice (about 4 fresh lemons)
- 1/2 cup sea salt
- 6 bay leaves
- 2 pounds fresh octopus
- 1 cups Greek olive oil
- 1/4 cup red or white wine vinegar
- Juice of 2 lemons
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 4 cups of fresh cut vegetables, such as bell peppers, onions, tomatoes, and cucumbers
- 1 recipe prepared ladolemono
- 3 tablespoons chopped, fresh parsley
Instructions on How to Make Greek Octopus Salad:
Fill a large pot with water (should be about two gallons) and add the vinegar, lemon juice, sea salt, and bay leaves. Cover the pot and bring the contents to a boil over medium-high heat. Set the heat to low and simmer the mixture for ten minutes.
Add the octopus and cook over medium-low heat for twenty minutes. Drain out the water and set the octopus aside.
Whisk together the olive oil, vinegar, lemon juice, garlic, and oregano in large bowl. Cut the octopus into bite-sized pieces and toss into the marinade. Cover the bowl with plastic wrap and set in the refrigerator for at least two hours or overnight.
When ready to serve the salad, toss the mixed vegetables into a large serving bowl. Toss in the marinaded octopus (but discard the marinade). Pour over the prepared ladolemono and garnish with the chopped parsley.
This post was written by Greek Boston