I had a version of this marinated octopus salad at a small bar in Surry Hills that I haven’t stopped thinking about. It arrived almost instantly, which made perfect sense once I tasted it — everything had clearly been prepared ahead and allowed to sit. The octopus was tender, the celery just softened, and it was all coated in a sharp, lemony dressing that kept it feeling fresh.
It’s a very practical way to serve something like this. Most of it can be made in advance, and when you’re ready to eat, it just needs a quick toss and a final taste before it goes on the table. If I’m putting together a seafood-focused aperitivo spread, Venetian Sweet and Sour Sardines are another make-ahead favourite.
👉 Watch how to make it here:
Why You’ll Love This Recipe
- Can be made ahead, so there’s very little to do before serving
- Balanced and flavour-forward without feeling heavy
- Works well as part of a shared table or seafood spread
Ingredients Explained
Octopus
I used fresh octopus here, which works well. Frozen (then thawed) is also a good option and is often easier to find. Either way, the key is cooking it until properly tender — if you want a more traditional version, see my Spanish Octopus (Pulpo a la Gallega).
Celery
Very finely sliced on an angle. It softens slightly as it sits in the dressing, so you get texture without it feeling too raw.
Capers & Olives
These bring the salinity. Use firm, good-quality olives — something like Sicilian or Nocellara works well.
Lemon (zest + juice)
Using both gives a better result. The zest adds depth, while the juice keeps everything fresh and balanced.
Pro Tips
- Don’t rely on time alone — octopus varies a lot, even at the same weight. The batch tested for this recipe took closer to 70 minutes to become properly tender, so use the timing as a guide only.
- Use a knife to check — insert it into the thickest part of a tentacle. It should slide in easily with little resistance. If you need to push, it’s not ready yet.
- If it feels slightly firm, keep cooking — this is the stage where it’s cooked but not yet tender, and where most people stop too early.
- Add the octopus to the dressing while still warm — this helps it absorb the flavour rather than just coating the outside.
- Let it sit before serving — 20–30 minutes allows the celery to soften slightly and the dressing to settle.
- Serve at room temperature — if chilled, take it out of the fridge before serving so the flavour comes through properly.
Storage
- Keeps well in the fridge for up to 2 days
- Bring to room temperature before serving
- Add herbs fresh each time you serve
FAQs
Can I use pre-cooked octopus?
Yes — slice and start from the dressing step.
Why is my octopus tough?
It needs more cooking. Keep going until tender.
Can I make this ahead?
Yes — it’s ideal for entertaining and improves as it sits.
Final Thoughts
This marinated octopus salad is the kind of dish that works well when you’re entertaining. It can be made ahead, and by the time you’re ready to serve, there’s very little left to do.
Once the octopus is cooked properly, the rest comes together easily. It’s fresh, well balanced, and sits nicely alongside other dishes if you’re putting a few things on the table — a simple seafood spread with things like Tuna Crudo, Prawns with Nectarine Salsa, Crispy Fried Whitebait with Lemon or even Oysters with Finger Lime work really well with this dish.
Marinated Octopus Salad
Equipment
- 1 large pot
- 1 sharp knife
- 1 Mixing Bowl
Ingredients
Octopus
- 1 kg octopus cleaned (fresh or thawed if frozen)
- 2 litres water
- 1 tbsp salt water should taste properly seasoned
- 2 garlic cloves smashed
- 1 bay leaf
- Peel of 1 lemon
- 60 ml white wine
Salad
- 2-3 celery stalks very finely sliced on an angle
- ¼ small red onion very thinly sliced
- 2 tbsp capers drained
- ⅓ cup good-quality olives sliced
- ¼ cup flat-leaf parsley roughly chopped
- 1-2 tbsp fresh mint finely chopped (optional)
Dressing
- 60 ml extra virgin olive oil
- Zest of 1 lemon
- 1-2 tbsp lemon juice to taste
- 1 tsp white wine vinegar
- 1 small garlic clove very finely grated
- Salt and black pepper to taste
Instructions
Cook the octopus
- Bring the water, salt, garlic, bay leaf, lemon peel and white wine to a gentle simmer.
- Add the octopus and reduce the heat to a low simmer. Turn it a few times in the first 5–10 minutes if it floats.
- Cook for 40–70 minutes, starting to check at 40 minutes. The octopus is ready when a knife slides easily into the thickest part of a tentacle with little resistance.
- Turn off the heat and leave the octopus in the cooking liquid for 20–30 minutes.
- Lift the octopus out of the liquid and let it cool for 5–10 minutes, until cool enough to handle but still warm.
Make the dressing
- While the octopus cooks, combine the olive oil, lemon zest, lemon juice, vinegar, garlic, salt and black pepper in a large bowl.
- Taste the dressing and adjust if needed. It should be bright and well seasoned.
Assemble the salad
- Finely slice the celery and red onion, slice the olives, and have the capers ready.
- Cut the warm octopus into bite-sized pieces, roughly 2–3 cm.
- Add the octopus to the bowl with the dressing, then add the celery, red onion, capers and olives.
- Toss well so everything is lightly coated.
- Leave the salad to sit for 20–30 minutes, or refrigerate for a few hours if making ahead. The celery and onion should soften slightly.
- Just before serving, fold through the parsley and mint.
- Taste and adjust seasoning with extra salt, lemon juice or black pepper if needed.
- Arrange on a platter and finish with a light drizzle of olive oil and a little extra black pepper.
Notes
- Use timing as a guide only. The batch tested for this recipe took around 70 minutes to become tender.
- The octopus is ready when a knife slides in easily. If there is resistance, keep cooking.
- Best served at room temperature.
- If making ahead, add the herbs just before serving.
- You can use pre-cooked octopus and begin from the dressing and assembly steps.
Nutrition
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