Greek Marinated Octopus Salad (Htapodi Ksidato)

🛒 Ingredients

• Octopus, cooked 250 g · 200 kcal
• Red wine vinegar 60 g · 15 kcal
• Extra virgin olive oil 28 g · 250 kcal
• Red onion, finely chopped 25 g · 10 kcal
• Fresh parsley, chopped 5 g · 2 kcal
• Dried oregano 0 g · 1 kcal

👨‍🍳 Instructions

1. Thoroughly clean the octopus, removing the beak and eyes if not already done. Optionally, freeze for 24 hours and thaw to help tenderize it.
2. Place the octopus in a heavy-bottomed pot, without adding any water, and cook over medium-low heat. The octopus will release its own liquid; simmer for 45-60 minutes or until fork-tender, then let it cool in its juices.
3. Once cooled, drain the octopus and slice it into bite-sized pieces. Set aside in a serving bowl.
4. In a separate small bowl, whisk together the red wine vinegar, olive oil, dried oregano, salt, and black pepper to create the dressing.
5. Add the chopped red onion and fresh parsley to the sliced octopus. Pour the dressing over the ingredients and toss gently to combine.
6. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled as an appetizer or light meal.