A classic meze of the Aegean coast, where octopus is boiled for a long time until tender, then blended with olive oil, lemon, and fresh herbs. With the right cooking technique, it achieves a soft, plump texture rather than a rubbery one.
Boil the cleaned octopus in boiling water with a bay leaf added, over low heat, until it softens enough to be pierced easily with a fork.
Remove the boiled octopus from the water and let it cool to room temperature, then chop into bite-sized pieces.
Mix olive oil, lemon juice, crushed garlic and oregano, then blend with the chopped octopus.
Transfer the salad to a serving plate and serve topped with finely chopped parsley and optional red onion.
Important: Adding a wine cork to the water while boiling the octopus helps it become tender; cooking time varies depending on the size of the octopus, so check whether it's easily pierced with a fork. Contains seafood.
If you let the octopus rest in its cold sauce for a few hours after boiling, its flavor deepens even further.
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