Octopus salad from Bulla Gastrobar

The Chef: Felix Plasencia

The Restaurant: Bulla Gastrobar

The Dish: Octopus Salad


  • 3 oz. octopus
  • sea salt, to taste
  • 2 Tbs. of fresh parsley, chopped
  • juice of 1 lemon
  • 1/2 cup of extra virgin olive oil
  • 6 oz. of heirloom tomatoes, cut in wedges
  • 4 oz. cucumber, diced small
  • 1/2 of a galician bread loaf, toasted lightly and cut in small pieces (may use croutons instead)
  • 3 Tbs. of red onion, julienned
  • black pepper, to taste

Method of Preparation:

  • Start by seasoning the octopus with salt, fresh parsley, lemon juice and extra virgin olive oil.
  • Grill the octopus for about two minutes on each side.
  • Then, start making the salad. In a mixing bowl, combine heirloom tomatoes with cucumber, salt, galician bread, a little extra virgin olive oil, lemon juice and red onion.

To Plate:

Serve the salad and top it with the grilled octopus. Finish with a drizzle of extra virgin olive oil, black pepper and sea salt.

Serving Suggestion: Albariño

Serves: 1-2


Take a printed copy of the recipe to the restaurant and receive a complimentary glass of red sangria.

Bulla Gastrobar

2500 Ponce de Leon Blvd.

Coral Gables, FL 33134



Coral Gables Restaurant Week