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Octopus Salad

  • 20/05/2010
  • 4
  • 60 min

Many are looking forward to their seaside holidays to taste again this favourite recipe in Mediterranean cuisine, queen among salads.


  • 1 octopus (1,2 – 1,5 kg)
  • 4 cloves garlic, cleaned and halved
  • 4 tbsp lemon juice
  • 2 tsp Vegeta Delight stock powder
  • 2 tbsp water
  • 50 ml olive oil
  • 2 tbsp parsley, chopped


  1. 1.
    Place the garlic cloves into the lemon juice and let stand for about an hour, then remove.
  2. 2.
    Mix Vegeta Delight stock with water, let stand for 5-10 minutes. Add olive oil, lemon juice and mix well.
  3. 3.
    Cook the octopus in water until tender, drain and let cool a little.
  4. 4.
    Cut the octopus in small pieces, combine with the prepared marinade and stir thoroughly.


Let the octopus salad cool, sprinkle with parsley and serve as a main meal with grilled toast bread.


In preparation of the marinade you can also use the water the octopus was cooked in.