Classic Octopus Salad (Hobotnica na salatu)
Tradicionalno jelo · Croatian
A traditional Dalmatian salad featuring tender cooked octopus, tossed with fresh vegetables, herbs, and a simple vinaigrette. Perfect as a light appetizer or a refreshing main course.
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Sastojci
- Octopus1 kg
- Red onion1 medium
- Cherry tomatoes200 g
- Fresh parsley1 bunch
- Garlic2 cloves
- Olive oil4 tbsp
- Red wine vinegar2 tbsp
- Saltto taste
- Black pepperto taste
- Waterenough to cover
Koraci
- 1
Clean the octopus thoroughly. Place it in a pot with enough water to cover, add a pinch of salt, and cook until tender. This can take 45-60 minutes depending on the size. You can test tenderness by piercing the thickest part of a tentacle with a fork.
- 2
Once cooked, remove the octopus from the water and let it cool slightly. Cut the octopus into bite-sized pieces.
- 3
Dice the red onion and halve the cherry tomatoes.
- 4
Finely chop the fresh parsley and mince the garlic.
- 5
In a large bowl, combine the octopus pieces, diced red onion, cherry tomatoes, chopped parsley, and minced garlic.
- 6
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the vinaigrette.
- 7
Pour the vinaigrette over the octopus mixture and toss gently to combine. Let it marinate for at least 15-20 minutes before serving.
- 8
Serve chilled.
