Macedonian Octopus Salad

Ingredients

In the Macedonian adaptation of the French Salade de poulpe, the original recipe is transformed by incorporating local Macedonian ingredients and flavors. The traditional French ingredients are replaced with Mediterranean staples such as tomatoes, cucumbers, and bell peppers. The dressing is also modified to include Macedonian olive oil, lemon juice, and garlic, which adds a distinct tanginess to the salad. These changes infuse the dish with the vibrant flavors of Macedonian cuisine while still maintaining the essence of the original French recipe. We alse have the original recipe for Salade de poulpe (Languedoc), so you can check it out.

• 500g (1.1 lb) octopus, cleaned and tentacles separated 500g (1.1 lb) octopus, cleaned and tentacles separated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cucumber, diced 1 cucumber, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped 1/4 cup fresh dill, chopped
• 3 tablespoons Macedonian olive oil 3 tablespoons Macedonian olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the octopus and cook for 30-40 minutes until tender. Remove from heat and let it cool.
2. 2.
   Once cooled, slice the octopus tentacles into bite-sized pieces.
3. 3.
   In a large bowl, combine the octopus, tomatoes, cucumber, bell peppers, red onion, parsley, and dill.
4. 4.
   In a separate small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
5. 5.
   Pour the dressing over the salad and toss gently to combine.
6. 6.
   Refrigerate for at least 1 hour to allow the flavors to meld together.
7. 7.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Octopus — To ensure tenderness, it's important to cook the octopus for the recommended time. Overcooking can result in a rubbery texture. Alternatively, you can use pre-cooked octopus if available.

Tips & Tricks

• For added flavor, marinate the octopus in the dressing for a few hours before assembling the salad.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.
• Serve the salad on a bed of fresh lettuce leaves for an extra touch of freshness.
• This salad can be made in advance and stored in the refrigerator for up to 24 hours. Just make sure to add the dressing right before serving to keep the vegetables crisp.

Serving advice

Serve the Macedonian Octopus Salad as a refreshing appetizer or a light main course. It pairs well with crusty bread or as a side dish to grilled fish or seafood.

Presentation advice

Arrange the salad on a large platter, garnishing it with additional fresh herbs for an appealing visual presentation. The vibrant colors of the vegetables and the tender octopus will make the dish visually enticing.