Instructions

1. Prepare the Octopus

1. If using raw octopus, clean it thoroughly under running water. Remove the beak and eyes if not already done.
2. Bring a large pot of salted water to a boil. Optionally, add aromatics such as a bay leaf, garlic, or peppercorns to flavor the cooking water.
3. Lower the heat to a gentle simmer and add the octopus. Cook for 40-60 minutes, or until tender (a knife should slide easily into the thickest part of the tentacles). Remove from water and let cool.
4. Once cool, cut the octopus into bite-sized pieces.

2. Make the Dressing

1. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, parsley, garlic, salt, and pepper.

3. Assemble the Salad

1. Add the chopped octopus to the dressing and toss well to coat.
2. If using, add the celery and cherry tomatoes. Toss gently to combine.

4. Marinate and Serve

1. Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
2. Serve chilled or at room temperature, garnished with additional parsley and a drizzle of olive oil if desired.