Grilled Octopus Salad Recipe
Introduction
This grilled octopus salad is a delightful Mediterranean-inspired dish that combines tender, smoky octopus with fresh, vibrant vegetables. It’s perfect as a light lunch or an elegant appetizer for your next gathering.
Ingredients
- 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, roughly chopped
- 2 to 3 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Step 1: Bring a large pot of water to a boil.
- Step 2: Add the kosher salt and bay leaves to the boiling water.
- Step 3: Use the “dunk and lift” technique to submerge the octopus into the boiling water, dipping it in and out a few times.
- Step 4: Reduce the heat to a simmer and cook the octopus for 45 minutes to 1 hour until tender.
- Step 5: Test doneness by sliding a knife or fork through the flesh; it should meet little resistance.
- Step 6: Remove the octopus from the water and let it cool enough to handle.
- Step 7: Cut off the tentacles and discard the head.
- Step 8: Preheat the grill to medium-high heat.
- Step 9: Grill the tentacles whole for about 1 minute per side until charred.
- Step 10: Cut the tentacles into 1-inch pieces and set aside.
- Step 11: In a large bowl, combine olive oil, white wine vinegar, lemon juice, celery, red onion, cherry tomatoes, oregano, olives, parsley, kosher salt, and black pepper.
- Step 12: Taste and adjust seasoning with additional oil, vinegar, or salt as needed.
- Step 13: Add the grilled octopus pieces to the bowl and toss gently to coat.
- Step 14: Serve the salad at room temperature for best flavor.
Tips & Variations
- For extra tenderness, freeze the octopus before cooking to help break down fibers.
- Use fresh oregano if available for a brighter herb flavor.
- Add a pinch of crushed red pepper for a subtle spicy kick.
- Serve the salad over a bed of arugula or mixed greens for added texture and color.
- Substitute Kalamata olives if Greek olives are not on hand.
Storage
Store the grilled octopus salad in an airtight container in the refrigerator for up to 2 days. It’s best served at room temperature, so allow it to sit out for about 15 minutes before serving again. Avoid reheating as it may toughen the octopus.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
How do I know when the octopus is cooked properly?
The octopus is done when it is tender enough that a knife or fork slides through the flesh with little resistance. Cooking time can vary, so check tenderness after 45 minutes and adjust as needed.
Can I prepare the octopus ahead of time?
Yes, you can boil and grill the octopus a day ahead. Store it separately from the salad ingredients and combine just before serving for the freshest taste.
PrintGrilled Octopus Salad Recipe
This Grilled Octopus Salad features tender, simmered octopus charred to perfection on the grill and combined with fresh celery, heirloom tomatoes, olives, and a bright lemon-olive oil dressing. It’s a refreshing Mediterranean-inspired dish that balances smoky, briny, and citrus flavors, ideal for warm-weather meals or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Octopus
- 4 to 5 pound whole octopus, thawed and rinsed
- 2 bay leaves
- 2 tablespoons kosher salt
Salad & Dressing
- 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, roughly chopped
- 2 to 3 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Prepare Boiling Water: Bring a large pot of water to a boil, then add kosher salt and bay leaves to season the cooking liquid.
- Cook the Octopus: Using the dunk and lift technique, carefully submerge the octopus into the boiling water, then reduce the heat to a simmer. Let it cook gently for 45 minutes to an hour until the flesh is tender and a knife or fork can slide through with little resistance.
- Cool and Separate Tentacles: Remove the octopus and allow it to cool enough to handle. Cut off the tentacles and discard the head.
- Grill the Tentacles: Preheat your grill to medium-high heat. Place the whole tentacles on the grill for about a minute each side to develop a slight char and smoky flavor.
- Cut the Tentacles: Remove from the grill and cut the tentacles into 1-inch pieces. Set aside.
- Assemble the Salad: In a large bowl, combine olive oil, white wine vinegar, lemon juice, shaved celery, thinly sliced red onion, halved heirloom cherry tomatoes, dried oregano, chopped Greek olives, fresh parsley, kosher salt, and black pepper. Taste and adjust seasoning with more oil, vinegar, or salt if needed.
- Toss with Octopus: Add the grilled octopus pieces into the bowl and toss everything together to coat evenly with the dressing.
- Serve: Serve the salad at room temperature for best flavor and texture.
Notes
- The dunk and lift technique involves repeatedly dipping the octopus into boiling water three times before fully submerging to help tenderize it and maintain skin integrity.
- Grilling the tentacles briefly adds a smoky char without overcooking the tender octopus.
- This salad can be prepared a few hours ahead and kept covered at room temperature or chilled, but bring it back to room temperature before serving.
- Feel free to use fresh oregano in place of dried for a brighter herbal note.
- Adjust acidity and seasoning to taste, depending on the saltiness of your olives and personal preference.
Keywords: grilled octopus, octopus salad, Mediterranean salad, seafood salad, grilled seafood, summer salad
