List of Ingredients
- 2.2 LBS. of octopus
- 4 of potatoes
- 4 of tomatoes
- 1 red onion
- Pitted black or taggiasca olives
- Saltpacked capers
- Basil
- Mixed aromatic herbs
- Balsamic vinegar
- Extravirgin olive oil
- Salt
Method
All the tastes of the sea in one dish: enjoy!
For this recipe for Mediterranean-style octopus salad, put the octopus into a saucepan with a bundle of herbs tied with cooking string and cook without water, covered tightly, for about 1 hour. To prevent the steam from leaking out during cooking, seal the pot with a piece of aluminum foil before adding the cover: this way the steam given off by the octopus will keep it tender.
Meanwhile, prepare the other ingredients for the salad. Cook the potatoes, with their skins on, for 40 minutes in boiling water. Cut the tomatoes and the onion into small pieces and put everything into a large salad bowl. Rinse the salt from the capers and roughly chop the olives and add the olives and capers to the salad bowl. Peel the potatoes, cut them into chunks and add them to the salad bowl, too.
Clean the octopus, cut it into small pieces and add them to the salad. Scatter chopped basil leaves over the salad and dress it with oil, salt and balsamic vinegar.