Octopus Salad

Method

• Octopus Salad – Step-by-Step Method
• Bring water to a boil in a large pot, season with salt, and add garlic cloves
• Gently place cooked octopus into the boiling water for 2 minutes to freshen and slightly tenderize
• Remove octopus, allow to cool, then cut into bite-size pieces
• Wash potatoes, then cut into small cubes and boil in salted water until just tender, drain and let cool
• Slice tomatoes into wedges or bite-sized chunks
• Pit olives if necessary, then slice or leave whole based on preference
• Peel and finely slice red onion
• In a separate bowl, whisk together olive oil, vinegar, minced garlic (if raw garlic is preferred), salt, and pepper to create dressing
• In a large bowl, combine octopus pieces, cooled potatoes, tomatoes, olives, and onion
• Pour dressing over salad ingredients and toss gently to coat evenly
• Adjust seasoning with additional salt and pepper to taste
• Let salad rest in the refrigerator for at least 20 minutes to allow flavors to meld
• Before serving, toss salad again and check seasoning
• Plate salad neatly, ensuring a balance of all components on each plate
• Garnish with a drizzle of olive oil and extra fresh herbs if desired
• Serve chilled or at cool room temperature for optimal flavor and texture