Octopus Salad with Vegetables

Ingredients

• 1 Oktopus (ready-to-cook about 600 g)
• 50 ml white wine vinegar
• Salt
• 1 sprig rosemary
• 4 sprigs thyme
• 1 stalk Parsley
• 1 cucumber
• 4 tomatoes
• 1 Garlic clove
• 4 tbsp Lemon juice
• 1 tsp Honey
• 4 tbsp olive oil
• 2 tbsp freshly chopped parsley
• black pepper (ground)

Instructions

1. 1.

   Wash the octopus, bring about 2 l of water with vinegar and 1 tbsp salt to a boil in a pot. Simmer covered on low heat for about 1-1.5 hours. Add the herbs during the last 15 minutes. Test with a fork; if it pulls away easily from the flesh, it is tender and cooked. Remove from the broth and let cool to lukewarm.

2. 2.

   While the octopus cooks, peel the cucumber, cut lengthwise in half, deseed and dice. Wash the tomatoes, quarter them, deseed and dice as well. Peel the garlic, finely chop and mix with lemon juice, 3-4 tbsp of cooking liquid and honey. Cut the octopus into small pieces and add to the vegetables in the dressing. Cover and refrigerate for at least 2 hours. Then fold in olive oil and parsley, season with salt and pepper. Serve as desired in glasses.