Charred Octopus with White Beans, Greens and Tomatoes

This vibrant salad features tender charred octopus paired with a fresh mix of beans, herbs, and arugula, all dressed in a light honey vinaigrette. Topped with ripe tomatoes and a hint of lemon, it's a refreshing and flavorful dish perfect for a light lunch or dinner.

About this Recipe:

Course: Main/Salad
Cuisine: Spanish
Servings: 4-6
Prep time: 10 minutes
Cook time: 3 minutes

Ingredients:

vinaigrette:
1/2 cup apple cider vinegar
1/8 cup Castillo d Canena Extra Virgin Olive Oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

1 tablespoon vegetable, avocado or grapeseed oil
1 can Matiz Octopus, drained and patted dry with a paper towel

1 15.5oz can white beans, drained and rinsed
1/8 cup fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh mint, chopped
1/8 cup red onion, peeled and minced

3 heirloom tomatoes, various colors, sliced
1 cup baby arugula
salt and cracked black pepper to taste

garnish:
sprigs of mint, parsley and chives
4-6 slices lemon

Instructions:

1. Combine vinegar, oil, honey, salt and pepper in a blender and pulse until smooth. Set aside until ready to assemble the salad.
2. Heat oil in a large skillet over medium high heat. Sear pieces of octopus for 2-3 minutes or until lightly charred. Remove from the skillet and drain on a paper towel.
3. In a medium bowl toss together beans, parsley, chives, mint and onion with 3 tablespoons of vinaigrette until combined.
4. Divide sliced tomatoes to serving plates and top with arugula, bean salad and charred octopus. Season with salt and pepper and serve with remaining vinaigrette. Garnish with herb sprigs and lemon slices.

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