Octopus salad (Insalata di Polpo) is a standout on Sicilian tables—fresh, elegant, and deceptively simple. But the secret to its perfection lies in one crucial step: cooking the octopus just right. Over 1 kg of octopus is lightly simmered until tender, then combined with a vibrant dressing of lemon, parsley, olive oil, and a touch of garlic. In Sicily, this dish embodies the Mediterranean spirit: wholesome, flavorful, and full of sunshine.
Sicilian Octopus Salad
Course: MainDifficulty: EasyIngredients
Octopus 1 Whole, fresh or defrosted
Carrot 1
Celery 1 stalk
Garlic clove 1
Bay leaves 2
Salt and pepper
- For the dressing (Prezzemolata)
EVO Oil 2 tbsp
Parsley 10 gr finely chopped
Lemon Juice 10gr
Salt and Pepper
Directions
- Peel and roughly chop 1 carrot and 1 celery stalk.
Place them in a large pot with 1 garlic clove (unpeeled), 2 bay leaves, a few black peppercorns, and a pinch of salt.
Fill with water and bring to a gentle boil - Rinse and clean 1 kg of octopus, removing eyes and beak after cooking.
Dip the tentacles into boiling water 4–5 times to curl them nicely - Submerge the octopus fully and simmer, covered, over medium heat for 40–45 minutes, skimming any foam. Then Turn off the heat and let it cool in its cooking water—this keeps it tender.
- Squeeze 10 g (about 2 Tbsp) of fresh lemon juice.
Finely chop 10 g of fresh parsley (leaves only).
In a jar, combine the parsley, lemon juice, 30 g (2 Tbsp) EVOO, a pinch of salt, and freshly ground black pepper. Shake well to emulsify. - Remove the octopus and drain on a board.
Carefully trim off eyes and beak, then chop the tentacles and head into ~1 cm pieces - Place chopped octopus in a bowl.
Pour over the dressing and toss thoroughly.
Serve immediately—or chill for 1–2 hours to develop deeper flavors. Best served fresh
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