There’s something refreshing and unique about enjoying seafood in a light, crisp salad.
This pulpo salad combines tender octopus with fresh vegetables, briny olives, and a zesty lemon dressing for the perfect Mediterranean-inspired dish.
Why You’ll Love This Recipe
It’s light yet filling, making it great for lunch or dinner.
The octopus adds a tender, slightly smoky seafood flavor.
Fresh vegetables provide crunch and balance.
It comes together quickly with simple ingredients.
What You’ll Need (Ingredient Highlights)
Octopus is the star—pre-cooked for ease or boiled until tender.
Mixed greens add freshness and lightness.
Cherry tomatoes give sweetness and juiciness.
Red onion brings a sharp bite that balances the flavors.
Kalamata olives add salty, briny richness.
Lemon juice and olive oil make a simple, bright dressing.
Pro Tips Before You Start
If cooking octopus from raw, freezing it first helps tenderize.
Cut all vegetables into similar sizes for even bites.
Always add the dressing just before serving so the greens stay crisp.
Taste the dressing before pouring—it should be balanced.
How to Make Pulpo Salad Recipe
Step 1 – Prepare the octopus
Slice pre-cooked octopus into bite-sized pieces.
If raw, boil in salted water 45 minutes until tender, then slice.
Step 2 – Chop vegetables
Wash and dry greens. Halve cherry tomatoes and thinly slice red onion.
Step 3 – Make the dressing
Whisk olive oil, lemon juice, salt, and pepper. Let sit for a few minutes.
Step 4 – Combine the salad
Mix octopus, greens, tomatoes, onion, and olives in a bowl.
Drizzle dressing and toss gently.
Step 5 – Serve and enjoy
Divide onto plates and garnish with parsley or lemon wedges.
What to Serve Them With
Serve alongside crusty bread to soak up the dressing.
Pair with grilled vegetables for a Mediterranean spread.
Enjoy with white wine or sparkling water.
Add roasted potatoes for a heartier meal.
Variations / Substitutions
Swap octopus for squid or shrimp for a different seafood twist.
Use arugula instead of mixed greens for a peppery bite.
Add cucumber or bell peppers for extra crunch.
Top with feta cheese for creaminess.
Storage & Leftovers
Store leftovers in an airtight container for up to 1 day.
Keep the dressing separate if storing to prevent soggy greens.
Do not freeze, as octopus and greens lose texture.
FAQs
Can I use frozen octopus?
Yes, thaw fully before cooking or slicing—it works well.
How do I know when octopus is cooked?
It should be tender when pierced with a fork, usually after 45 minutes of simmering.
Can I grill the octopus instead of boiling?
Yes, grilling adds a smoky flavor—just boil briefly first to tenderize.
Is this salad served warm or cold?
It’s best served chilled or at room temperature.
What greens work best?
Mixed greens, arugula, or spinach all pair nicely.
Can I make the dressing ahead?
Yes, it keeps for up to 3 days in the fridge. Shake before using.
What other toppings can I add?
Capers, roasted red peppers, or avocado make great additions.
Can I prepare the octopus a day before?
Yes, cook and chill it ahead to save time.
Is pulpo salad healthy?
Yes, it’s protein-rich, low-carb, and full of fresh vegetables.
What wine pairs best with this salad?
A crisp white wine like Sauvignon Blanc complements it perfectly.
Final Thoughts
This pulpo salad is fresh, flavorful, and simple to prepare.
It’s an elegant yet easy dish that works for casual meals or dinner parties.
