There’s something refreshing about a salad that blends the ocean’s flavors with crisp, colorful vegetables.
This pulpo salad is light, zesty, and perfect for warm days when you want something satisfying yet not too heavy.
Why You’ll Love This Recipe
The octopus is tender and flavorful, balanced by fresh greens and juicy tomatoes.
It’s quick to put together when using pre-cooked octopus.
The lemon-olive oil dressing is simple but vibrant.
It’s a unique dish that feels restaurant-worthy at home.
What You’ll Need (Ingredient Highlights)
Octopus brings a delicate seafood flavor and meaty texture.
Mixed greens provide freshness and crunch.
Cherry tomatoes add sweetness, while red onion gives a sharp contrast.
Kalamata olives offer a briny punch that ties everything together.
Olive oil and lemon juice make a bright, balanced dressing.
Pro Tips Before You Start
If cooking raw octopus, freeze it overnight first for extra tenderness.
Don’t overdress the salad—add the dressing just before serving.
Slice vegetables evenly for a balanced bite.
Chill the salad briefly before serving for a refreshing touch.
How to Make Pulpo Salad
Step 1 – Prepare the octopus
Slice pre-cooked octopus into bite-sized pieces.
If starting raw, boil until tender before slicing.
Step 2 – Chop the vegetables
Wash and dry greens, halve cherry tomatoes, and thinly slice onion.
Step 3 – Make the dressing
Whisk olive oil, lemon juice, salt, and pepper until combined.
Step 4 – Toss the salad
In a large bowl, combine octopus, greens, tomatoes, onion, and olives.
Drizzle with dressing and toss gently.
Step 5 – Serve and enjoy
Divide onto plates and garnish with parsley or lemon wedges.
What to Serve Them With
Pair with crusty bread for a light meal.
Serve alongside grilled seafood or steak for a surf-and-turf spread.
Enjoy with chilled white wine or sparkling water.
Variations / Substitutions
Swap octopus for squid or shrimp if preferred.
Add cucumber or avocado for extra freshness.
Try a balsamic vinaigrette instead of lemon for a richer flavor.
Storage & Leftovers
Best enjoyed fresh, but leftovers can be stored in the fridge for up to 1 day.
Keep dressing separate if storing to maintain crisp greens.
FAQs
Can I use frozen octopus for this recipe?
Yes, just thaw fully and cook until tender before slicing.
What’s the best way to cook raw octopus?
Simmer it gently in salted water for about 45 minutes until tender.
Can I make the salad ahead of time?
You can prep ingredients, but add dressing only before serving.
Do I need to remove the octopus skin?
Not necessary, but you can peel it if you prefer a cleaner look.
What type of greens work best?
Mixed greens, arugula, or baby spinach all pair well.
Can I grill the octopus instead of boiling?
Yes, grilling adds a smoky flavor that complements the salad.
Is this salad served warm or cold?
It’s best served chilled or at room temperature.
Can I substitute Kalamata olives?
Yes, use green olives or capers for a similar briny touch.
How do I keep the octopus tender?
Simmer gently and avoid overcooking—it becomes chewy if boiled too long.
Is this salad gluten-free?
Yes, it’s naturally gluten-free.
Final Thoughts
This pulpo salad is a simple yet elegant dish that highlights fresh ingredients and Mediterranean flavors.
It’s the kind of recipe that feels both healthy and indulgent, perfect for summer dining.
