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  • 1 4 to 5 lb. whole octopus, uncooked, thawed and rinsed
  • 2 bay leaves
  • kosher salt
  • 2 TBLS olive oil
  • splash of 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 tsp McCormick dried oregano
  • 1/2 C greek olives, rough chop
  • 2 to 3 TBLS fresh parsley, chopped
  • kosher salt/ pepper
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As I am perfecting my Feast of the Seven Fishes blog, I just knew it would not be complete without a Grilled Octopus Salad. However, there was a slight problem. I never prepared octopus in my life. In addition, I knew I wanted to start with an octopus that was already cleaned. There was no way I was going to “butcher” my own. After watching numerous episodes of Food Network, I knew I would need to boil it.

So, The Carolina Meat & Fish Co gave me one to play with! The octopus was previously frozen, so I allowed it thaw in the fridge overnight.

My second dilemma was determining what on earth was I going to put in this salad. After boiling the octopus, I knew that I also wanted the slight char taste from the grill. That part was easy. I also knew some kind of vinegar, olive oil and lemon based dressing would be the perfect touch. After an extensive search on Pinterest, I ultimately decided that I was going to take this recipe a bit out of the box. Adhering to a more traditional approach, was not going to work for me. So very excited to report, that it is one lovely recipe. One that should not only be enjoyed for the holidays, but one that you should make all year long! Additionally, this recipe for Grilled Octopus Salad is super healthy. It contains loads of vegetables with a super light dressing!

So, here it goes. My adventure with a five pound whole octopus. This is how I transformed it into one beautiful, and delicious dish.

a bowl of Grilled Octopus Salad


Heat a large pot of salted water to just under a boil. Toss in the bay leaves. Rinse your octopus. I recommend purchasing one that is already cleaned. If you want to avoid cooking the octopus yourself (not sure why you would), you can purchase pre-cooked, frozen tentacles. In this case, you would just skip to the grilling part of this recipe. Or, you can even opt out of grilling altogether, if you so desire.

Place the octopus in the water by doing a kind of a “dunk and lift” method. You will see the tentacles start to curl up as they hit the hot water. This is what your want. Keep holding the octopus by the head and dunking a few times until you see the tentacles harden a bit and turn a reddish-purple color. Release the octopus into the pot. Allow to simmer on high for about forty-five minutes to an hour, or until tender. Smaller octopi will take a little less time to tenderize.

After the octopus is cooked and tender, you can either allow it to cool down in the pot, or you can remove and transfer to a bowl. Once the octopus can be handled, start cutting off the tentacles. Discard the head. If you are grilling, keep the tentacles whole for now. If you wish not to grill, cut the tentacles into one-inch pieces. Reserve in bowl.


Heat up your outdoor, or indoor grill. Just quickly char the tentacles. This only takes a few minutes. Cut the tentacles into one inch pieces, and reserve.


In a bowl, combine the ingredients for the dressing. Taste. You may want a bit more oil, vinegar or salt. See picture below on how to cut the celery. I like my knife cuts here. Gives the salad a nice thin slice of celery with each bite.

Add the octopus to the dressing. Toss to coat. Serve this amazing Grilled Octopus Salad at room temperature. ENJOY!

a bowl of grilled octopus salad


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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More to Plate...

a white bowl filled with fresh fig parsley salad


YES, when I spotted these gorgeous fresh figs at my local Farmer’s Market the other day, I could have gone the easy


  1. Hi…I have tried to make octopus in the past and it didn’t work out. Your salad looks so good! Did the octopus come out tender? That’s my biggest problem….

  2. Hello Ro! Thank you so very much. Yes. I was nervous, but if you follow my technique it will be super tender. This is one of my favs…can’t wait to make on Christmas Eve! Let me know if you have any other questions and how it turned out!

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