Method:

Cook the Octopus:

Place the octopuses in a large pot of cold water and add a cork (an old Italian trick believed to help tenderize the octopus). Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for about 20 minutes until the octopus is tender. Turn off the heat and allow the octopus to cool in the water to retain its moisture.

Prepare the Vegetables:

While the octopus cools, finely dice the carrots, celery, and onion. Halve the cherry tomatoes and chop the parsley and garlic.

Assemble the Salad:

Once the octopus has cooled, remove it from the water and pat dry. Cut the octopus into bite-sized pieces. In a large bowl, combine the octopus with the prepared vegetables, parsley, and garlic.

Dress the Salad:

Add the juice of two lemons, drizzle with olive oil, and season with salt to taste. Toss everything together until well coated.

Marinate and Serve:

Let the salad sit at room temperature for about 30 minutes to allow the flavors to meld. Before serving, give it a final stir, taste, and adjust the seasoning if needed.

Variations & Tips:

Add Olives or Capers: To bring more depth of flavor, add a handful of black olives or capers.

For a Spicy Kick: You can add a pinch of red pepper flakes to spice things up.

Substitute with Shrimp or Calamari: If octopus isn’t available, feel free to use shrimp or calamari instead.

Dietary Substitutions:

Gluten-Free: This dish is naturally gluten-free, making it a great option for those with dietary restrictions.

Vegetarian Option: If you’re looking for a non-seafood variation, consider using grilled vegetables like zucchini and eggplant for a Mediterranean twist.