Greek Octopus Salad Recipes

OCTOPUS SALAD

Octopus Salad image

This Italian salad comes together quickly and couldn't be easier to prepare. Look for cooked, frozen octopus in the freezer section of your market to save extra time.

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and cook 30 seconds. Add 3/4 pound cooked octopus tentacles (sliced 1/2 inch thick) and cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons chopped oregano and 1/2 teaspoon each kosher salt and pepper. Transfer to a large bowl and toss with 1 thinly sliced carrot, 1 thinly sliced celery stalk, 1 diced red bell pepper, 1 minced small shallot and 2 tablespoons lemon juice.

GREEK OCTOPUS SALAD

Greek Octopus Salad image

Number Of Ingredients 19

Ingredients

3 pounds 1
3 lemon zest, half inch wide strips
2 bay leaves
1/4 teaspoon oregano
1 teaspoon lemon juice
1 teaspoon sea salt
1 garlic clove minced
1/2 red onion, thinly sliced
1/4 teaspoon oregano
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/2 cup chopped kalamata olives
1/4 cup olive oil
3 tablespoon parsley, chopped
1 tablespoon olive oil
1/2 cup cherry tomatoes
2 cups arugula
1 salt and pepper

Steps:

sous vide octopus , make dressing and salad

GREEK GRILLED BABY OCTOPUS SALAD

Greek Grilled Baby Octopus Salad image

From the 2004 Food & Wine calendar. The recipe notes say to team it with a glass of Orlando St Helga Riesling...but in my opinion it would go great with an icy cold glass of retsina :) The servings are based on an entree size.

Provided by Sara 76

Categories Octopus

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 kipfler potatoes, sliced into 5mm slices
3 tablespoons olive oil
1 garlic clove, finely chopped
8 baby octopus, cleaned and cut into bite sized pieces
1/2 lemon, juice of
1/2 cup kalamata olive, pitted
1 bunch rocket
4 tablespoons of fresh mint, roughly chopped
2 tablespoons fresh oregano, roughly chopped
1 lemon, cut into 4 wedges

Steps:

Place potato slices in a saucepan, cover with cold water and bring to the boil. Boil for 2 minutes and drain thoroughly.
Heat olive oil in a pan, add garlic and potatoes and saute until potatoes are light golden.
Char-grill or BBQ the octopus until opaque. (Don't over cook as the octopus will continue to cook after it is removed from the heat).
Combine warm octopus and potatoes with lemon juice, olives, rocket and herbs.
Serve warm with lemon wedges.

Nutrition Facts : Calories 169.8, Fat 12.2, SaturatedFat 1.7, Sodium 153.7, Carbohydrate 16.5, Fiber 4.1, Sugar 1, Protein 1.9

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