Octopus Parsley Salad with Extra Virgin Olive Oil

In Tunisia, seafood is a weekly ritual and octopus salad is one of our crown jewels.

Fresh, zesty, and full of soul, a true taste of the coast.

Ingredients

For the octopus

• 2 large octopus arms 
• 2 dried bay leaves or sage leaves
• Half a lemon (cut into wedges or slices)

For the salad

• 1 bunch fresh parsley (flat-leaf preferred), finely chopped
• 2 large ripe tomatoes, diced
• 1 small onion, finely chopped
• Half a lemon (juice)
• Salt, to taste
• Black pepper, to taste
• Extra Virgin Olive Oil, to taste (about 3–4 tablespoons)

Preparation:

Rinse the octopus arms and place them in a pot with bay leaves and lemon pieces. Cover with water, simmer gently until tender, then let cool in the liquid. Drain and pat dry.

Combine the chopped parsley, diced tomatoes, and onion in a large bowl.

Slice the cooled octopus into bite-size pieces and add to the vegetables.

Whisk together lemon juice, salt, pepper, and Extra Virgin Olive Oil. Pour over the salad, toss gently, and let rest for 10–15 minutes before serving.

Serve as a mezze, starter, or light main dish with crusty bread.