A Simple Octopus Salad

This is a riff on one of the best things I had in Portugal a few years ago. It was incredibly simple—just octopus, onion, tomato, and herbs. I added a few things but kept it easy. It’s one of those dishes you throw together with whatever you have. So next time you grab a can of tuna or sardines off the shelf, pick up some octopus too. It’s fresh, refreshing, and the perfect starter for a dinner, picnic, or simple snack during the warmer months ahead.

Ingredients

• 1 can preserved octopus in olive oil (Matiz is a great brand)

• 1/2 bulb fennel, diced

• 1 small tomato, diced

• 1/2 white onion, diced

• 5 piparra peppers, sliced (or any hot pickled pepper)

• 1 lemon, juiced

• 5 tbsp olive oil

• Handful of dill and parsley, roughly chopped

• Salt + freshly ground black pepper

Instructions

This one is almost directionless. Chop everything up, toss it in a bowl, and season to taste. I like to chop half the octopus and leave the other half whole—it keeps a nice bite while dispersing the octopus throughout the salad. Finish with fresh dill and parsley.

Oh, and eat this with toasted bread. You’ll need it to soak up all those juices.