Calamari Salad with Cherry Tomatoes

Ingredients

• 1 Oktopus (ready-to-cook approx. 700 g)
• 50 ml white wine vinegar
• Salt
• 1 sprig rosemary
• 4 sprigs thyme
• 1 stalk Parsley
• 350 g cherry tomatoes
• 2 bunches arugula
• 4 tbsp olive oil
• 2 tbsp lemon juice
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the octopus and bring to a boil in about 2 L of water with vinegar and 1 tbsp salt. Simmer, partially covered, over low heat for 1–1.5 hours. Add herbs during the last 15 minutes. Test doneness by piercing; if it pulls away easily, it’s tender. Remove from broth and let cool to lukewarm.

2. 2.

   Preheat the grill.

3. 3.

   Wash and halve the tomatoes. Rinse, trim, and dry the arugula. Whisk olive oil with lemon juice, season with salt and pepper, and taste.

4. 4.

   Cut the octopus into bite‑sized pieces and place in a lightly oiled grill pan. Grill over high heat, turning occasionally, for 5–8 minutes until nicely charred.

5. 5.

   Combine the grilled octopus with tomatoes, arugula, and vinaigrette. Adjust seasoning and serve in individual bowls.