This octopus salad is a true gem. It’s so delicious, and it comes together in no time. It’s made with Tiny Fish Co. Octopus in Butter with Lemon and Dill, which has so much sauce in the tin that no extra dressing or seasoning is needed, – just let the delicious buttery lemon sauce work its magic.
The octopus salad is a great dish for a light lunch or as a tasty addition to your tapas table. Serve with bread, or with crackers from Hungry Bird Eats.
I’m using curly parsley in this recipe, but you can also use flat-leaf parsley if you wish. Dill, and basil also works well for this recipe.
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Recipe: Octopus salad with tomatoes and parsley
Recipe by Mitzie Mee – Sanne
This octopus salad is a true gem. It’s so delicious, and it comes together in no time. It’s made with Tiny Fish Co. Octopus in Butter with Lemon and Dill, which has so much sauce in the tin that no extra dressing or seasoning is needed, – just let the delicious buttery lemon sauce work its magic.
1
small bowlIngredients
1 tin 1 Tiny Fish Co. Octopus in Butter with Lemon and Dill
6-8 6-8 cherry tomatoes
Flake salt or kosher salt
dill
½ ½ lemon
Directions
- Cut the cherry tomatoes in half or quarters and sprinkle with salt. Let them rest for a couple of minutes to draw out the juice and enhance the flavor.
- While the tomatoes are resting, chop the fresh parsley and set it aside.
- Open the tin of octopus. Keep the tin with the sauce. You’ll be using it as dressing for the salad, so don’t throw it away. Cut the octopus into bite-sized pieces.
- Transfer the tomatoes to a mixing bowl along with the pieces of octopus. Add the sauce from the tin.
- Squeeze the lemon over the mixture, then add the chopped parsley. Toss everything together until well combined.
- Transfer the salad to a serving dish and garnish with additional parsley before serving. Serve with bread or multi-seed crackers.
