It doesn’t take much to bring out the flavor of fresh octopus. This salad preparation plays to the seafood’s strengths.
1040 per serving
- 1-1/2 pounds octopus, cleaned
- 3 carrots, diced
- 3 celery stalks, diced
- 1 tablespoons Greek oregano
- 2 tablespoons white wine vinegar
- 2 tablespoons Greek olive oil, extra virgin
- salt and pepper
Chop octopus into small chunks. Mix all ingredients together in a large bowl. Chill until ready to serve.