Octopus & Bean Salad
Inspired by my latest adventures in Greece, this salad makes a great appetizer or side dish.
Ingredients
1 cans Tiny Fish Co. Octopus with Dill & Lemon
2 medium Ripe tomatoes
1/2 medium Cucumber
1/4 medium Red onion
1 cups Lupini or gigante beans, or chickpeas, cooked
3 tbsps Olive oil
1 tbsps Red wine vinegar
1 pinch Sea Salt
1 pinch Black pepper
3 ounce Feta
3 sprig Parsley
Preparation
Cut the tomatoes into bite-sized pieces and place in a medium sized bowl. Cut the cucumber and add into the bowl with the tomatoes. Drizzle in the olive oil and season with salt and pepper.
Warm the beans and octopus together very quickly and then add the mixture to the bowl with tomatoes and cucumber. Slice the red onion into very thin 1/4 moon shapes and toss with the tomato and bean mixture. Let stand for 10 minutes or up to 2 hours.
Taste the salad and season as desired with red wine vinegar, more sea salt and black pepper. Toss in torn parsley and top with feta.
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