Mediterranean Octopus Salad Recipes

OCTOPUS SALAD

Octopus Salad image

This Italian salad comes together quickly and couldn't be easier to prepare. Look for cooked, frozen octopus in the freezer section of your market to save extra time.

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and cook 30 seconds. Add 3/4 pound cooked octopus tentacles (sliced 1/2 inch thick) and cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons chopped oregano and 1/2 teaspoon each kosher salt and pepper. Transfer to a large bowl and toss with 1 thinly sliced carrot, 1 thinly sliced celery stalk, 1 diced red bell pepper, 1 minced small shallot and 2 tablespoons lemon juice.

MEDITERRANEAN OCTOPUS SALAD

Mediterranean octopus salad image

A delicious and simple way to enjoy octopus

Provided by alida1

Time 1h10m

Yield Serves 3

Number Of Ingredients 12

Ingredients

1 octopus (about 800 g in weight)
1 stick of celery
1 carrot
2 cloves of garlic
2 bay leaves
1 tbsp vinegar
a pinch of salt
1 clove of garlic
3 tbsp of olive oil
the juice of a lemon
salt and pepper
1 tbsp fresh chopped parsley

Steps:

Wash the celery and the carrot and put them in a sauce spoon with plenty of cold water, the bay leaves, garlic, vinegar, salt and bring to the boil.
When the water boils, holding the octopus from the head, dip the tentacles in and out of the water repeatedly for 4 times until they curl up (this will make them tender) then dip the whole octopus into the water.
Turn the heat down, cover it up and let it cook for about 35 minutes.
Check that it is cooked by prickling it with a fork. It should be tender, if not let it cook for longer.
When cooked, take it out of the water and let it cool down.
Chop it into small pieces, then add the lemon, the cooked chopped carrot, olive oil, salt, pepper, crushed garlic, parsley and mix it all up well.

MEDITERRANEAN OCTOPUS

Mediterranean Octopus image

A fresh and lovely way to eat octopus. It's been said that adding a wine bottle cork into the simmering water will help tenderize the meat.

Provided by Raquel Grinnell

Categories Lactose Free

Time 1h15m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb octopus, fresh and cleaned
2 bay leaves
3 fresh garlic cloves
8 -10 peppercorns
1 bunch parsley, finely chopped
1 small red onion
1 fresh lemon, juiced
2 tablespoons extra virgin olive oil
salt and pepper

Steps:

Bring a large pan of water to a simmer.
Simmer octopus, bay leaves, garlic and peppercorns in a large covered pan of water for about an hour or until tender.
Remove octopus and rinse in cold water. Cut in half and peel outer skin by hand. Cut into 1/2 inch pieces and place in a large bowl.
Add parsley, onion, olive oil and juice of half a lemon or more, to taste. Season with salt and pepper.
Mix well, cover chillt for at least an hour. Serve room temperature or cool, after resting outside of the fridge for at least half an hour. Can be eaten as is served with toothpicks as an appetizer, or over spring greens as a salad (if eating as salad, double the dressing).

Nutrition Facts : Calories 169.7, Fat 8.1, SaturatedFat 1.2, Cholesterol 54.4, Sodium 263.9, Carbohydrate 8.1, Fiber 1.6, Sugar 0.8, Protein 17.6

MEDITERRANEAN ORZO SALAD

Mediterranean Orzo Salad image

This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.

Provided by Kim's Cooking Now

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g

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