Octopus salad with yogurt sauce

• Preparation time: 55 minutes
• Cooking time: 45 minutes
• difficulty: Bassa

How to prepare octopus salad

Delicious, octopus salad is a classic Mediterranean dish. It's typically served as an appetizer with potatoes and olives , but during the summer, it can also be transformed into an excellent, light, and refreshing main course.

Specifically, the version we'd like to share today includes yogurt sauce and wild fennel. Let's see how it's made:

Ingredients

• 1 octopus weighing 1,2 kg, cleaned and peeled
• 400 g of boiled cannellini beans
• 1 celery heart
• 100g of olives
• 1 cucumber
• 2 cloves of garlic
• 500 g of thick yogurt
• 20 g of sesame seeds
• 1 tablespoon white vinegar
• Wild fennel
• 4 tablespoons of extra virgin olive oil
• Salt and pepper

Preparation

• Cook the octopus in boiling water for 45 minutes, drain, cut into thin slices, season with salt, pepper, 4 tablespoons of oil, and the chopped fennel. Store in the refrigerator.
• Wash and grate the cucumberPlace it in a colander, sprinkle with salt, and let it rest for about 20 minutes. Remove the garlic from the sprout, squeeze it, and then place it in a bowl with the yogurt, cucumber, oil, and vinegar. Toast the sesame seeds in a pan without seasoning.
• Add to the octopus the cannellini beans, the sliced ​​celery, the sesamo, olives, salt and pepper and serve with the yogurt sauce.

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