Recipe Tip: Octopus Salad with Tomatoes & Potatoes

Top Recipe for 4 Persons by Markus Furtner. All ingredients and tips for getting it right. Top chef Markus Furtner from the restaurant Didi's Frieden in Zurich tells us his recipe for Mediterranean octopus salad.

Ingredients

• 1 fresh octopus, about 800g
• 4 San Marzano tomatoes, or other plum tomatoes
• 400 g potatoes, waxy
• 1 red onion, about 80 g
• 150 g Taggiasca olives, pitted or other small olive
• 10 basil leaves, shredded
• 80 ml olive oil, cold pressed
• juice of 1/2 organic lemon
• 1 pinch(es) sea salt
• some freshly ground white pepper

Steps

1. Boil the potatoes in their skins until soft and allow to cool.
2. Then peel and cut into one centimetre cubes.
3. Peel and deseed the tomatoes and cut into 1cm cubes.
4. Quarter the onion and cut into thin slices.
5. Halve the olives lengthwise.
6. Cut the basil leaves into fine strips.
7. Divide the octopus while still warm and cut into slices.
8. Now mix all the salad ingredients together with the octopus.
9. Finally, season with the lemon juice, sea salt and pepper. Serve.
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