There’s something wonderfully refreshing about a salad that balances tender seafood with crisp vegetables.
This pulpo salad brings together octopus, fresh greens, and a zesty lemon dressing for a light yet satisfying dish.
It’s simple to prepare and elegant enough to impress at the table.
Why You’ll Love This Recipe
This salad highlights octopus in the freshest way, pairing it with vibrant vegetables.
The lemon and olive oil dressing is bright, light, and refreshing.
It’s easy to make, using either pre-cooked octopus or one you prepare yourself.
Perfect for warm days, light meals, or as a special starter for guests.
What You’ll Need (Ingredient Highlights)
Octopus gives the dish a tender, meaty texture that’s unique and flavorful.
Mixed greens add freshness and a crisp base.
Cherry tomatoes bring juicy sweetness and color.
Kalamata olives lend a salty, briny depth.
Lemon juice brightens every bite and balances the flavors.
Pro Tips Before You Start
Freeze raw octopus overnight before cooking for extra tenderness.
Slice the vegetables uniformly for the best presentation and balance.
Toss the dressing with the salad just before serving to keep the greens crisp.
Taste the dressing before adding—adjust lemon or salt as needed.
How to Make Pulpo Salad
Step 1 – Prepare the octopus
Slice pre-cooked octopus into bite-sized pieces.
If using raw, boil until tender before slicing.
Step 2 – Prep the vegetables
Wash and dry greens. Halve cherry tomatoes and slice the red onion thinly.
Step 3 – Make the dressing
Whisk olive oil, lemon juice, salt, and pepper in a small bowl until smooth.
Step 4 – Combine everything
Add octopus, greens, tomatoes, onion, and olives to a bowl.
Toss gently with dressing.
Step 5 – Serve fresh
Plate immediately and garnish with parsley or lemon wedges if desired.
What to Serve Them With
Pair with crusty bread to soak up the dressing.
Serve alongside grilled seafood for a Mediterranean feast.
Enjoy with a chilled glass of white wine or sparkling water.
Variations / Substitutions
Swap mixed greens for arugula or spinach.
Use capers instead of olives for a tangy twist.
Add boiled potatoes or chickpeas for a heartier salad.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
Keep the dressing separate if storing components in advance.
Avoid freezing as the texture of octopus and greens will suffer.
FAQs
Can I use frozen octopus for this salad?
Yes, just thaw completely and cook until tender before slicing.
How do I know when octopus is cooked properly?
It should be fork-tender but still slightly firm, not rubbery.
Can I grill the octopus instead of boiling?
Absolutely, grilling adds a smoky flavor and enhances texture.
What greens work best for this salad?
Mixed greens, arugula, or spinach all work beautifully.
Can I prepare the salad in advance?
You can prep the ingredients, but combine with dressing only before serving.
Is there a substitute for Kalamata olives?
Yes, try green olives, capers, or even pickled vegetables.
How can I make this salad more filling?
Add boiled potatoes, chickpeas, or quinoa.
What wine pairs well with pulpo salad?
A crisp white wine like Sauvignon Blanc or Albariño pairs perfectly.
How do I keep the octopus from getting tough?
Cook it low and slow, or freeze it before boiling for extra tenderness.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best, but bottled works in a pinch.
Final Thoughts
This pulpo salad is light, fresh, and full of Mediterranean charm.
It’s easy enough for a weekday yet impressive enough for guests.
Once you try it, you’ll find yourself coming back to it often.
