Serve this dish as part of a mezze plate or toss through a potato salad. With a nice cold ouzo or tsipouro, you’ll have the perfect starter.

Serves:Prep. time:15′ + 24h waiting Cooks in: 60′ Ready in: 1:15′

1 kg octopus, boiled
3-4 sundried tomatoes, preserved in olive oil
1 cup extra-virgin olive oil
1/3 cup good quality red wine vinegar
1 sprig rosemary
fresh oregano
fresh thyme
4 tsp capers, washed
1 red chili pepper, finely chopped
3 garlic cloves
3 tbsp parsley, finely chopped
salt, pepper

Step 1
Chop octopus into 3-4 cm chunks and sundried tomatoes in a bowl.

Step 2
Mix remaining ingredients with the octopus and tomatoes and season with salt and pepper.

Step 3
Cover bowl with foil and marinate for 24 hours in the fridge.

Step 4
Allow to come to room temperature before serving, sprinkling with extra chopped parsley.
Photo: Vangelis Paterakis – Food styling: Elena Jeffrey

Και η συνταγή στα ελληνικά: Χταπόδι ξιδάτο με λιαστές ντομάτες