Salata od Hobotnice (Dalmatian Octopus Salad)

This chilled octopus salad is a staple along Croatia’s Dalmatian coast, dressed simply with olive oil, lemon, and parsley so the sweet, tender octopus stays the star. It’s a make-ahead favorite for warm evenings.

Ingredients

• 2 lbs octopus, cleaned
• 1 bay leaf
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/2 small red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1 stalk celery, thinly sliced
• Salt and pepper to taste

Instructions

1. Simmer the octopus
   Place octopus and bay leaf in a large pot of water. Bring to a gentle simmer and cook, covered, for 45-60 minutes, until fork-tender. Let cool in the cooking liquid.
2. Cut into pieces
   Once cool, cut the octopus into bite-sized pieces and place in a large bowl.
3. Make the dressing
   Whisk together olive oil, lemon juice, garlic, salt, and pepper in a small bowl.
4. Toss the salad
   Add red onion, parsley, and celery to the octopus, pour the dressing over, and toss well to combine.
5. Chill before serving
   Refrigerate for at least 1 hour so the flavors meld before serving cold or at room temperature.

This salad tastes even better the next day, making it a great dish to prepare ahead.