Salata od hobotnice, or octopus salad, is a delightful and refreshing starter that shines along the Croatian coast during the warm summer months. Rooted in the Mediterranean culinary tradition of Dalmatia, this dish showcases the region’s love for fresh seafood, particularly octopus, which is abundant in the Adriatic Sea. Typically served as a light appetizer or meze, it’s a staple at seaside restaurants, family gatherings, and local festivals, where the tender octopus is paired with simple yet flavorful ingredients like potatoes, onions, and olive oil. The dish reflects Croatia’s coastal heritage, where fishing communities have perfected the art of preparing cephalopods with minimal fuss to highlight their natural taste.
This octopus salad, adapted from a traditional Croatian recipe featured on Croatia Week, is a light and flavorful starter perfect for summer along the coast. I’ve tweaked it slightly based on my seafood journey in Portugal.
Ingredients
- 750g octopus, cleaned
- 2 large potatoes, peeled
- 1 onion, finely chopped
- 30ml of olive oil
- 30ml of red wine vinegar
- 2 Tbsp fresh parsley, chopped
- 1 tsp Kosher salt (for dressing)
- 1 tsp freshly ground black pepper
- Lemon wedges, for garnish
- Bay leaves (2 per liter of water)
- Chicken stock cubes (1 per liter of water)
- Kosher salt (for stock, about 15ml per liter of water)
Method
- In a large pot with a lid, bring enough water to cover the octopus to a boil. For every liter of water, add 1 chicken stock cube, 15ml of Kosher salt, and 2 bay leaves. Stir until dissolved.
- Add the cleaned octopus to the pot. Wait until the water returns to a boil, then cover and reduce the heat to a simmer.
- Simmer the octopus for 45 minutes, turning it over halfway through to ensure even cooking.
- Remove the octopus and place it in a large bowl of cold water for 3 minutes to stop the cooking process. Discard the bay leaves.
- Drain the octopus and cut the tentacles into 1.5cm pieces, reserving the last 10cm of the tentacles for garnish.
- In a separate pot, boil the potatoes until tender (about 15-20 minutes). Once cooked, let them cool slightly, then cut into 1.5cm cubes.
- In a large salad bowl, combine the potatoes, octopus pieces, and chopped onion. Mix gently.
- In a small bowl, whisk together the olive oil, red wine vinegar, 1 tsp Kosher salt, black pepper, and chopped parsley to make the dressing. Drizzle the dressing over the salad and toss to coat.
- Finish by garnishing with lemon wedges and the reserved tentacle ends. Serve chilled or at room temperature.
