Description
Tender octopus is given a slight smokey flavor from grilling. The combination of fresh, crisp vegetables and a light dressing, created the most perfect Grilled Octopus Salad. It’s easier than you may think to prepare and loads of fun!
Ingredients
Scale
- 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
- Bring a large pot of water to a boil.
- Add in the kosher salt and bay leaves.
- Use the “dunk and lift” technique described in the post to submerge the octopus into the boiling water.
- Reduce heat to a simmer. Simmer for at least 45 minutes to an hour.
- Octopus is done when you can slide a knife or fork through the flesh with little resistance.
- Remove the octopus from the water and allow to cool down enough to handle.
- Cut off the tentacles and reserve.
- Discard the head.
- Fire up the grill.
- Grill the tentacles whole for just a minute or so to char.
- Cut the tentacles into 1″ pieces and reserve.
- Combine the remaining ingredients for the salad into a bowl.
- Taste. Feel free to add additional oil, vinegar or salt.
- Add in the reserved octopus.
- Toss to coat.
- Serve at room temperature.
- ENJOY!
Notes
SEE POST FOR TIPS AND NOTES!
- Prep Time: 5 minutes
- Cook Time: 1 hour, 5 minutes
Nutrition
- Serving Size: 1 serving