Octopus Salad with Spiced Cucumber Recipe

Name: Octopus Salad with Spiced Cucumber
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small octopus (1 1/2 to 2 pounds fresh or 2 to 3 pounds frozen); 1/2 cup diced English cucumber; 1/4 cup thinly sliced red onion; 3 cloves garlic, peeled and minced; 1 teaspoon chopped fresh thyme leaves; 2 tablespoons sambal; 2 tablespoons sea salt; 1 teaspoon ground white pepper; 1/2 cup olive oil; 2 teaspoons white balsamic vinegar; 1/4 cup lemon juice; 2 medium vine-ripe or Roma tomatoes, diced; 2 tablespoons minced chives

Servings: persons

3 small octopus (1 1/2 to 2 pounds fresh or 2 to 3 pounds frozen)
1/2 cup diced English cucumber
1/4 cup thinly sliced red onion
3 cloves garlic, peeled and minced
1 teaspoon chopped fresh thyme leaves
2 tablespoons sambal
2 tablespoons sea salt
1 teaspoon ground white pepper
1/2 cup olive oil
2 teaspoons white balsamic vinegar
1/4 cup lemon juice
2 medium vine-ripe or Roma tomatoes, diced
2 tablespoons minced chives

1
To prepare octopus for cooking, remove the mouth section, rinse well.
2
Add the octopus to a large pot of salted water over high heat.
3
Bring to a boil, then reduce the heat and simmer for 30 to 35 minutes.
4
Once the octopus is light pink and soft to the touch, remove from heat, drain and cool.
5
Once cool, rinse and remove outer skin of tentacles, cut the head portion open, remove the insides and rinse again.
6
Cut the octopus into 1/2 by 1/2-inch pieces.
7
In a large bowl, add the cucumbers, onions, garlic, thyme, sambal, sea salt, white pepper, olive oil, white balsamic vinegar, and lemon juice.
8
Toss to combine and well mixed.
9
Add the octopus, tossing to coat with the dressing, then add the tomatoes and chives.
10
Gently toss, being careful not to break or bruise the tomatoes and chives.
11
Cover and refrigerate for 1 to 2 hours.
12
Transfer the salad to serving plates with a slotted spoon and drizzle with remaining dressing.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 small octopus (1 1/2 to 2 pounds fresh or 2 to 3 pounds frozen), 1/2 cup diced English cucumber, 1/4 cup thinly sliced red onion, 3 cloves garlic, peeled and minced, and more.

Yes, Octopus Salad with Spiced Cucumber falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Octopus Salad with Spiced Cucumber

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions