The cilantro, kalamata olives, olive oil, and lemon juice elevate this simple salad into a delicacy. And using a fully cooked octopus means it’s easy to assemble.
Instructions
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It was this octopus appetizer that we enjoyed at Agraz restaurant in Buenos Aires that we talk about to this day, more than ten years after our visit: It was succulent, flavorful, and well-seasoned. The outside was charred, while the inside was moist and juicy. It was perfect, and that’s how we discovered how delicious octopus can be.
Cooked octopus: I get it at Wild Fork Foods. They have packaged octopus tentacles that are perfect for this recipe. Tomatoes: I use cherry tomatoes. If they’re large, it’s a good idea to cut them in half. Olives: You can use any type of olives you like, but pitted kalamata olives are especially good in this salad. Garlic: I use just one minced garlic clove. I highly recommend using freshly minced garlic rather than jarred. Cilantro: In many of my recipes, I tell you that it’s OK to use parsley instead of cilantro. Here, I’m not so sure. The cilantro is such an integral part of the flavor combination. To season: Kosher salt, freshly ground black pepper, and dried oregano. Lemon juice: You’ll definitely want to use freshly squeezed lemon juice in the dressing. Olive oil: Make sure to use high-quality, extra-virgin olive oil.
Cut the octopus tentacles into bite-size pieces and put them in a bowl. Add the remaining ingredients Serve immediately, or allow the salad to rest for 20 minutes, mix again, and serve! I find that the cooked octopus sold at Wild Fork Foods is excellent. Most pieces are nice and tender, and very few are gummy. It comes frozen, so make sure to fully defrost it before using it.
