📝 About This Recipe
Transport your senses to a seaside taverna on the shores of the Aegean with this vibrant Xtapodosalata. This classic Greek meze features tender, slow-simmered octopus marinated in a zesty lemon-herb vinaigrette, punctuated by the briny pop of Kalamata olives and capers. It is a celebration of simple, high-quality ingredients that transform a humble cephalopod into a refreshing, protein-rich masterpiece.
🥗 Ingredients
The Octopus
- 2.5 - 3 pounds Fresh or frozen octopus (cleaned, beak removed)
- 1/2 cup Dry white wine (Assyrtiko or Sauvignon Blanc preferred)
- 2 tablespoons Red wine vinegar (for the simmering liquid)
- 2 pieces Bay leaves (dried)
- 1 teaspoon Whole black peppercorns
The Salad Base
- 1/2 cup Red onion (very thinly sliced into half-moons)
- 1 cup English cucumber (diced into small cubes)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Kalamata olives (pitted and sliced)
- 2 tablespoons Capers (rinsed and drained)
- 1/2 cup Fresh parsley (finely chopped)
The Ladolemono Dressing
- 1/2 cup Extra virgin olive oil (use the highest quality Greek oil available)
- 3 tablespoons Fresh lemon juice (about 1 large lemon)
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dried Greek oregano (rubbed between palms to release oils)
- 1 clove Garlic (finely minced or pressed)
- to taste Sea salt and cracked black pepper
👨🍳 Instructions
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1
Place the cleaned octopus in a large, heavy-bottomed pot. Do not add water; the octopus will release its own juices as it cooks.
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2
Add the white wine, 2 tablespoons of red wine vinegar, bay leaves, and peppercorns to the pot.
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3
Cover with a tight-fitting lid and bring to a gentle simmer over medium-low heat. Cook for 45–60 minutes.
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4
Check for tenderness by piercing the thickest part of a tentacle with a knife; it should slide in like butter. Avoid overcooking, which makes it mushy.
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5
Once tender, remove the pot from heat and let the octopus cool completely in its own liquid. This keeps it succulent and prevents the skin from peeling excessively.
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6
While the octopus cools, prepare the dressing by whisking together the olive oil, lemon juice, 1 tablespoon of red wine vinegar, minced garlic, and dried oregano in a small bowl.
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7
In a large mixing bowl, combine the sliced red onion, diced cucumber, halved cherry tomatoes, olives, capers, and chopped parsley.
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8
Remove the cooled octopus from the liquid. Cut the tentacles into bite-sized coins (about 1/2 inch thick). You can discard the head or slice it thinly if preferred.
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9
Optional: For a smoky depth, quickly sear the cooked octopus pieces in a hot pan with a splash of olive oil for 2 minutes before adding to the salad.
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10
Add the octopus pieces to the bowl with the vegetables.
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11
Pour the dressing over the salad and toss gently to ensure every ingredient is well-coated.
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12
Taste and season with sea salt and freshly cracked black pepper. Remember that olives and capers are salty, so season carefully.
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13
Let the salad marinate in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.
💡 Chef's Tips
Using frozen octopus is actually a secret chef's trick; the freezing process breaks down the tough fibers, resulting in a more tender bite. Never boil octopus aggressively; a gentle simmer is the key to preventing a rubbery texture. If the octopus skin bothers you, you can gently rub some of it off after cooling, but leaving it on provides authentic color and flavor. Always use 'Horiatiki' style dried oregano—the kind that comes on the branch—for the most potent aroma. For the best flavor, make the salad a few hours in advance, but add the fresh parsley right before serving to keep it bright green.
🍽️ Serving Suggestions
Serve alongside a chilled glass of Ouzo or a crisp, mineral-heavy Assyrtiko wine from Santorini. Pair with warm, grilled pita bread or crusty sourdough to soak up the delicious lemon-olive oil dressing. Include this as part of a larger Meze platter with tzatiki, fava bean dip, and dolmades. Serve on a bed of wild arugula or blanched sea greens (horta) for a more substantial meal. A side of salty feta cheese cubes sprinkled with more oregano complements the acidity of the salad perfectly.