Octopus salad is a beloved dish along the Dalmatian coast, typically made with tender octopus, fresh vegetables, olive oil and a tangy vinaigrette, and best served chilled or at room temperature.

Dalmatia Oil's recipe simmers the octopus in unsalted water for about 45 minutes to an hour, until tender, and serves the salad as a starter or light main course, often with a glass of Croatian white wine such as Pošip or Malvazija. In Split, Konoba Varos lists an octopus salad among its cold starters, priced at €19.

Where to eat Salata od Hobotnice (Octopus Salad) in Split

1 editor pick for Salata od Hobotnice (Octopus Salad) in Split, ranked by editorial score. All Split signature dishes · Salata od Hobotnice (Octopus Salad) across every city.

  • Konoba Varos

    Order Peka, the food under the bell, such as roast veal or octopus.

    Konoba Varos is a tavern in the old part of Split near the waterfront, above the Bellevue hotel, serving peka specialties, fresh fish and squid.

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Make it at home

Serves 42 hrEasy

Ingredients

  • 1 whole octopus, 1.5 to 2kg, cleaned (fresh or frozen and thawed)
  • 1 bay leaf
  • 1 lemon, halved (for poaching)
  • 500g waxy new potatoes
  • 1 small red onion, thinly sliced
  • 2 tbsp baby capers, drained
  • 100g pitted black olives (Vis or Kalamata), halved
  • 1 small bunch flat-leaf parsley, chopped
  • 120ml extra virgin Dalmatian olive oil
  • 3 tbsp red wine vinegar
  • 1 garlic clove, finely grated
  • Salt and freshly ground black pepper
  • Crusty country bread, to serve

Method

  1. If the octopus is fresh, freeze it for 24 hours and thaw to break down the fibres.
  2. Bring a large pot of unsalted water to the boil with the bay leaf and lemon halves.
  3. Hold the octopus by the head and lower the tentacles into the water three times for a couple of seconds each (this curls them). Then submerge fully.
  4. Reduce to a bare simmer and cook 50 to 70 minutes until a skewer slides easily through the thickest part of a tentacle. Leave to cool in the cooking liquid for 30 minutes.
  5. While the octopus cools, boil the new potatoes in salted water for 18 to 22 minutes. Drain, cool slightly, slice into 1cm rounds.
  6. Lift the octopus from its liquor. Pull off the loose dark skin if it offends you (purists leave it). Slice the tentacles and head into 2cm pieces.
  7. Combine octopus, potatoes, sliced red onion, capers, olives and parsley in a wide bowl.
  8. Whisk olive oil, vinegar, garlic and a generous pinch of salt and pepper. Pour over the salad and toss gently.
  9. Chill 30 minutes for the flavours to settle. Serve cold with country bread.

Editor tip. Use an octopus of 1 kg or more; very small ones can turn rubbery. Cook until a skewer slides easily through a tentacle.

Common allergens: Shellfish.