Octopus Salad With Arugula & Tomatoes

Yield: Serves 4 - 6

Prep Time: 15 mins

Cook Time: 40 mins

Tender octopus is served on bitter greens with sweet cherry tomatoes.


1 Large or 2 Medium Frozen Octopus (About 1.5 Kg)
1 Stalk Celery, Roughly Chopped
1 Large Carrot, Roughly Chopped
1 Small Onion, Peeled & Roughly Chopped
2 Garlic Cloves, Peeled
1 Cup White Wine
1 Cup Water
2 Cups Cherry Tomatoes, Halved
4 Cups Fresh Arugula, Washed & Dried
Extra Virgin Olive Oil
Salt & Pepper
Aged Balsamic Vinegar


Thaw the octopus and cut off the head and beak.
Place the octopus in a heavy saucepan with the celery, carrot, onion, garlic, wine, and water.
Bring to a boil, then reduce the heat to a simmer.
Continue to cook until the octopus is fork tender, about 25 to 30 minutes.
It will release a lot of liquid as it cooks, and turn the cooking liquid purple which is normal.
Preheat your broiler or grill.
Remove from the heat and allow to cool.
Remove the octopus from it's cooking liquid and place on a baking sheet.
Lightly brush the octopus with olive oil and then broil or grill until it begins to brown.
Allow to cool, then cut into bite sized pieces and place in a a salad bowl.
Add the cherry tomatoes and arugula.
Toss, then drizzle in just enough olive oil to lightly coat the greens and season with salt and pepper.
Toss gently once more and arrange in individual serving bowls.
Drizzle just a little of the aged balsamic over the salad in each bowl and serve.