2 1/2 cups cooked octopus cut into bite size pieces
1 cup thinly sliced onion
1 tablespoon finely chopped garlic
1 tablespoon. chopped fresh parsley
1 pinch red crush pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup Olive oil
6 tablespoons red wine vinegar



1. Place octopus, onion, garlic, parsley and red pepper in mixing bowl.
2. Mix oil and vinegar with salt and pepper in jar and shake well.
3. Pour over octopus mixture and toss well.
4. Marinate 5 to 6 hours in refrigerator.

Serve cold or at room temperature.

Recipe courtesy of Felicia (Ciaramitaro) Mohan, 2010.


This is not to be confused with squid or calamari, which are also made into similar salads. Octopus salad is still made for traditional diners such as Christmas Eve and St. Peter’s Fiesta in Gloucester, Massachusetts.


Sicilian Octopus Salad
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