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!
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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
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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!