Octopus salad is a Mediterranean classic with many variations, but most of them include some variation of the basic ingredients we’ve included. Beyond cooked octopus, traditional octopus salad will often include cold, cooked potatoes, but we substituted farro.
Nothing makes us think of the Adriatic Sea like a good octopus salad, with plenty of lemon juice to stimulate the appetite for further eating. Good olive oil insulates against the effects of wine.
1 cup cooked farro
1 can Wildfish Cannery Smoked Octopus, drained and large sliced
½ small red or yellow onion, fine diced
1 large rib celery, fine diced
½ red bell pepper, fine diced
¼ cup chopped parsley
2-3 ounces olive oil juice of one lemon salt, pepper to taste
Combine all ingredients in a bowl. Allow to marinate for an hour, then check seasoning and adjust. You may also add more olive oil and lemon juice if you find that the farro has absorbed most of the dressing.
Serve at room temperature. Garnish with chopped hard boiled egg, if desired.