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Octopus Salad with tomatoes & potatoes  Foodstyling: Thomas Steinmann

Octopus Salad with tomatoes & potatoes  Foodstyling: Thomas Steinmann
© Stine Christiansen
Home Food & Drinks Recipes Cooking Octopus Salad with Tomatoes & Potatoes

Octopus Salad with Tomatoes & Potatoes

Salad
Seafood

Top chef Markus Furtner from the restaurant Didi's Frieden in Zurich tells us his recipe for Mediterranean octopus salad.

Markus Furtner

For the octopus:

Ingredients (4 servings)
1 fresh octopus, about 800g

Gently boil the octopus in salted water until soft, around 45 minutes.

For the vegetables:

Ingredients (4 servings)
4 San Marzano tomatoes, or other plum tomatoes
400 g potatoes, waxy
1 red onion, about 80 g
150 g Taggiasca olives, pitted or other small olive
10 basil leaves, shredded
  • Boil the potatoes in their skins until soft and allow to cool.
  • Then peel and cut into one centimetre cubes.
  • Peel and deseed the tomatoes and cut into 1cm cubes.
  • Quarter the onion and cut into thin slices.
  • Halve the olives lengthwise.
  • Cut the basil leaves into fine strips.

To finish:

Ingredients (4 servings)
80 ml olive oil, cold pressed
juice of 1/2 organic lemon
1 pinch(es) sea salt
some freshly ground white pepper
  • Divide the octopus while still warm and cut into slices.
  • Now mix all the salad ingredients together with the octopus.
  • Finally, season with the lemon juice, sea salt and pepper. Serve.
Markus Furtner
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