This salad, made by mixing long-boiled, tenderized octopus with olive oil, lemon, and fresh herbs after it cools, is one of the classic cold meze dishes of tavern tables. Being able to prepare it in advance makes hosting guests easier.
Put the cleaned octopus into boiling water with a bay leaf and whole black peppercorns, and simmer over low heat until it can be easily pierced with a fork.
Drain the boiled octopus and, once cooled, cut it into bite-sized pieces.
Toss the octopus pieces with red onion and parsley, and combine with olive oil, lemon juice, and salt.
Let it rest in the refrigerator for a few hours and serve cold.
Important: Tenderizing octopus takes patience — keep boiling until a fork slides in easily. Allergen: contains seafood only. Caution: boiling time varies with the size of the octopus, so judge doneness by the fork test, not by guesswork.
If you let the boiled octopus rest in the refrigerator for a few hours before serving, the aromas blend together better. Freshening the salad with lemon juice right before serving livens up the taste.
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