A classic Aegean coastal meze, this salad combines octopus simmered until tender with olive oil, lemon, and fresh herbs. With the right cooking technique, the texture turns tender and substantial instead of rubbery.
Place the cleaned octopus in boiling water with a bay leaf. Simmer over low heat until tender enough for a fork to pierce easily.
Remove the cooked octopus from the water and let it cool to room temperature, then cut it into bite-size pieces.
Mix the olive oil, lemon juice, crushed garlic, and thyme, then toss with the chopped octopus.
Transfer the salad to a serving plate and serve with finely chopped parsley and optional red onion on top.
Important: Adding a cork to the cooking water can help tenderize the octopus. Cooking time varies with the size of the octopus, so check that a fork pierces it easily. Contains seafood.
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