Grilled Octopus Salad

How to make a Grilled Octopus Salad.

Ingredients: Serves 4

  • 4 to 5 pound whole octopus, thawed and rinsed
  • 2 bay leaves
  • 2 tablespoons kosher salt
  • 2 tablespoons olive oil
  • 1 teaspoon white wine vinegar
  • juice of 1/2 lemon
  • 1 stalk celery, halved lengthwise and shaved
  • 1/4 red onion, sliced thin
  • 10 heirloom cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1/2 cup Greek olives, rough chop
  • 2 to 3 tablespoons fresh parsley, chopped
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper

Instructions:

  1. Bring a large pot of water to a boil.
  2. Add in the kosher salt and bay leaves.
  3. Use the “dunk and lift” technique to submerge the octopus into the boiling water.
  4. Reduce heat to a simmer.
  5. Simmer for at least 45 minutes to an hour.
  6. Octopus is done when you can slide a knife or fork through the flesh with little resistance.
  7. Remove the octopus from the water and allow to cool down enough to handle.
  8. Cut off the tentacles and reserve.
  9. Discard the head.
  10. Fire up the grill.
  11. Grill the tentacles whole for just a minute or so to char.
  12. Cut the tentacles into 1″ pieces and reserve.
  13. Combine the remaining ingredients for the salad into a bowl.
  14. Taste and feel free to add additional oil, vinegar or salt.
  15. Add in the reserved octopus.
  16. Toss to coat.
  17. Serve and enjoy!
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