There are dishes that nourish the body — and then there are dishes that transport you. One bite of this Octopus Salad with Fennel and Orange and you’re no longer in your kitchen. You’re perched seaside in a tiny Italian fishing village, a warm breeze at your back, the scent of citrus groves and sea salt in the air. This isn’t just a salad — it’s a postcard from the Mediterranean.
Combining tender octopus with crisp shaved fennel and juicy orange segments, this recipe is all about balance and brightness. It’s where briny meets sweet, where delicate meets bold. Whether you’re entertaining on a sunny patio or craving something refreshing and light, this salad delivers elegance without effort — and flavor in spades.
Why This Salad Works
- Simple ingredients that bring bold, fresh flavors.
- High impact with minimal effort — perfect for warm-weather meals or elegant appetizers.
- Customizable with herbs, olives, or a touch of spice to make it your own.
Ingredients
Here’s what you’ll need for this Mediterranean-inspired salad:
For the Octopus:
- 1 ½–2 lbs octopus (fresh or frozen, cleaned)
- 1 bay leaf
- 2 cloves garlic, crushed
- 1 lemon, halved
- 1 tsp whole black peppercorns
- Optional: ½ cup white wine (for poaching)
For the Salad:
- 1 large fennel bulb, thinly sliced (fronds reserved)
- 2 large oranges (blood orange or Cara Cara preferred), peeled and segmented
- 1–2 tbsp fresh parsley or mint, chopped
- Optional: black olives, red chili flakes, or capers
For the Dressing:
- 3 tbsp extra virgin olive oil
- Juice of ½ lemon
- Sea salt and freshly cracked black pepper, to taste
- Optional: 1–2 tbsp of octopus cooking liquid for added flavor
Step-by-Step Instructions
1. Cook the Octopus
If using frozen octopus, thaw it completely and rinse well.
Bring a large pot of water to a boil. Add bay leaf, garlic, peppercorns, lemon, and wine (if using). Gently lower the octopus into the water, reduce heat to a simmer, and cook for 45–60 minutes, or until tender when pierced with a knife.
Once cooked, remove the octopus and let cool slightly. Cut into bite-sized pieces.
Optional: For extra flavor and texture, quickly grill or sear the pieces in a hot pan for 1–2 minutes per side.
2. Prepare the Citrus and Fennel
Slice off the top and bottom of each orange. Use a sharp knife to remove the peel and pith, then cut into clean segments (supremes).
Slice the fennel bulb very thinly using a mandoline or sharp knife.
3. Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. If desired, stir in a tablespoon or two of the octopus poaching liquid for added depth.
4. Assemble the Salad
In a large bowl or serving platter, layer the octopus, fennel, and orange segments. Sprinkle with chopped herbs and any additional garnishes like olives or chili flakes.
Drizzle with dressing and toss gently to combine. Top with fennel fronds or extra herbs before serving.
Serving Tips
- Serve slightly chilled or at room temperature for best flavor.
- Serve with crusty bread or focaccia to soak up the citrusy dressing.
Make It Your Own
Want to put your twist on it? Here are some easy variations:
- Add thinly sliced red onion or radish for extra crunch.
- Use grapefruit or a mix of citrus for more complexity.
- Toss in baby arugula or microgreens for a leafy base.
What makes this dish truly special is how it captures the essence of the Mediterranean — vibrant, fresh, and effortlessly elegant. It’s not fussy, it’s not heavy, and it reminds you that a few high-quality ingredients can create a dish that’s memorable and meaningful.
So whether you’re longing for a coastal escape or simply craving a refreshing, restaurant-worthy dish, this Octopus Salad with Fennel and Orange delivers. It’s a reminder that sometimes, the best travel comes on a plate.
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