Insalata di Polpo (Octopus Salad)
A refreshing and vibrant seafood salad from southern Italy—perfect for warm days and light meals.
📝 Ingredients:
• 1 octopus (about 1.5 lbs), cooked and sliced
• 2 medium potatoes, boiled and cubed
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• 1 garlic clove, minced (optional)
👩🍳 Instructions:
1️⃣ Cook octopus in simmering salted water for 45–60 minutes or until tender. Cool, then slice into bite-sized pieces.
2️⃣ In a large bowl, combine octopus and cubed boiled potatoes.
3️⃣ In a small bowl, whisk olive oil, lemon juice, garlic (if using), salt, and pepper.
4️⃣ Pour dressing over salad and toss gently.
5️⃣ Sprinkle with chopped parsley and chill for 20 minutes before serving