Pulpo salad – delicious to fall in love with!
Aromatic pulpo salad tastes like a vacation in the Levant. Tender octopus with tomatoes and parsley, marinated in a fresh cumin and lemon dressing is a perfect starter or light main course. This quick & easy octopus salad will make you and your guests happy.
Fresh from the sea & garden: the ingredients for Levantine pulpo salad
For a delicious salad with cooked pulpo and the flavors of the Levant, you will of course need a tender cooked octopus. I show you how to do this in the article Preparing pulpo. Alternatively, you can also use cooked octopus from the chiller cabinet. However, make sure it’s good quality, otherwise the cooked pulpo salad won’t taste good.
To ensure that the pulpo remains the star of the salad bowl, the ingredients are reduced. Only a few crunchy, sweet cherry tomatoes and fresh, spicy parsley are added. The lemon dressing adds a little acidity to the salad and rounds off the marinated pulpo.
You can buy the Mediterranean ingredients in a well-stocked supermarket:
- From the sea: freshly cooked pulpo. Alternatively, frozen octopus.
- From the Mediterranean garden or fresh from the market: cherry tomatoes, garlic, parsley and lemons.
- From the kitchen cupboard: the best olive oil and spices such as cumin, salt and pepper.
Pulpo salad recipe: a refreshingly aromatic treat with tenderly cooked pulpo
The key to a really good octopus salad lies in the quality of the ingredients and the interplay of flavors. That’s why this dish combines tender, roasted octopus with fresh cherry tomatoes, a tangy lemon dressing and typical Levantine spices. In short: roasted aromas meet acidity and sweetness.
How to prepare the octopus salad in 4 steps:
- Cut the pulpo into pieces and sear.
- Chop and mince the remaining ingredients for the salad.
- Mix the ingredients for the dressing and marinate the pulpo in it.
- Mix all the ingredients together and serve.
Marinated pulpo is quick and easy to prepare – perfect for a light and aromatic dinner with a crispy piece of flatbread.
If you liked the pulpo salad recipe, I would be delighted if you would rate it or leave me a comment on the cooked pulpo salad.
Have fun with the preparation and, of course, bon appétit.
Recipe for Pulpo salad
Ingredients
For the salad
- 250 g Pulpo, boiled
- 200 g Cherry tomatoes
- 10 g Parsley
- 2 Tablespoon Olive oil
For the dressing
- 1 Garlic clove
- 4 Tablespoon Olive oil
- 4 Tablespoon Lemon juice
- 1 Teaspoon Cumin
- Salt, pepper
Zubereitung
- Cut the pulpo into bite-sized pieces as desired.
- Heat a pan over a high heat, add the olive oil and sear the pulpo on all sides for approx. 2 minutes.
- Peel and finely crush or finely grate the garlic.
- Halve the cherry tomatoes.
- Roughly chop the parsley.
- Mix the lemon juice with the olive oil, garlic, salt, pepper and cumin to make a dressing.
- Mix the fried pulpo with the dressing and leave to cool briefly.
- Mix all the ingredients together and serve.
Notes
Nährwerte
These 7 ingenious tips will make your marinated pulpo even more flavorful
- Instead of frying the pulpo in a pan, you can also briefly place it on the grill – this gives it a smoky, caramelized crust.
- For more depth, add a few drops of smoked olive oil or smoked paprika powder to the dressing.
- Sprinkle some sumac over the finished salad – this adds a tangy, fresh acidity from Levantine cuisine.
- A dash of pomegranate syrup and fresh pomegranate seeds also make the squid salad more complex and fruity.
- In addition to parsley, fresh coriander or mint also go very well in the salad.
- Roasted pine nuts or chopped pistachios provide textural contrasts and a nutty aroma.
- A few finely chopped salted lemons, olives or chopped anchovies can work as little flavor bombs if you like it savory.
Do you have an even bigger appetite for dishes from the sea? Then try the sea bream from the oven or the quick prawns from the hot air fryer.
You can also follow me on Instagram for even more inspiration about Levante cuisine.
