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Sicilian Octopus Salad

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Adjust Servings:
800 g of Octopus boiled
2 Celery rib
8 Cherry tomatoes
1/2 bunch of Parsley leaves
1 Boiled potato Optionally
to taste Lemon juice
1 tsp. of Lemon zest
to taste Salt
to taste Grounded black pepper
to taste Extra Virgin olive oil

Sicilian Octopus Salad

  • Dairy-Free
  • Gluten-Free
  • 15 min
  • Serves 4
  • Easy


  • Dressing:



On this website, you can find a separate recipe that explains how to cook octopus the Sicilian way. Now, let’s make a salad out of it, again in the Sicilian way. This recipe does not include garlic. The primary dressing consists of olive oil, lemon juice and its zest, salt and pepper. To make a lighter salad, we’ll add fresh vegetables such as cherry tomatoes, celery stalks, and parsley greens. For a heartier salad, you can add boiled potatoes. Slice the potatoes while they are still hot and add them to the salad. This way, the potatoes absorb the juices and dressing, resulting in a gorgeous taste.

We visited Sicily in winter, during the season of oranges and citron (Citrus medica). The market offered them in great abundance. So, we decided to add citron slices to our salad. It turned out to be absolutely delicious!

Bon Appétit!

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Cut the octopus into large 1.5 to 2 cm pieces. Slice the celery stalks thinly, quarter the cherry tomatoes and chop the parsley finely. Cut the potatoes into large 1.5 cm cubes or pieces. Combine all ingredients in a bowl, add lemon zest and season with lemon juice, olive oil, salt and pepper to taste. Mix well and let the salad sit for 10 minutes before serving. The salad can be served at room temperature or chilled.
Bon Appétit!

Cook Octopus the Way They Do It in Sicily
Baked Savoy Cabbage
Cook Octopus the Way They Do It in Sicily
Baked Savoy Cabbage

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