Greek Recipes

Greek and Cypriot recipes

Octopus Salad


  • One 300 gr octopus -cleaned, washed and cut into large pieces
  • 1 and ½ litre water
  • 1 tablespoon salt
  • 100-150 gr onion -finely chopped
  • 250 gr ripe tomatoes -peeled and cut into small pieces
  • 2 tablespoons chopped parsley
  • 2 spring onions -finely chopped
  • 90 gr green cocktail olives -cut through the middle
  • 2 tablespoons capers
  • 4 tablespoons lemon juice
  • ½ tablespoons sugar
  • 2 tablespoons olive oil
  • Seasoning


  • Put the water and the salt into a large saucepan and place the pan on high heat. Bring up to boil and add the cut octopus. Cook for 40-50 minutes or until the octopus is soft. Drain well.
  • Into a large salad bowl put the drained octopus, chopped tomatoes, chopped onion, chopped parsley and the green olives and mix well.
  • To make the sauce, mix the olive oil, lemon juice, salt and pepper in a separate bowl. Pour the sauce over the salad and mix well. Serve with fresh bread and butter

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