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Grilled Octopus Salad

Grilled Octopus Salad

Discover the vibrant flavors of Grilled Octopus Salad, a Spanish-inspired dish perfect for summer dining. Easy to make and packed with Mediterranean magic.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 people
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 900 g fresh octopus
  • to taste Extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • to taste Salt
  • to taste black pepper
  • 1/2 teaspoon dried oregano
  • 2 teaspoons fresh parsley, chopped
  • 2 tomatoes diced
  • 1 avocado diced
  • 1 onion thinly sliced
  • 1/2 red bell pepper diced
  • 1/2 yellow bell pepper diced
  • 8 pitted olives sliced

Equipment

  • Large pot
  • Grill or stovetop skillet
  • Tongs
  • Sharp knife
  • Mixing bowl
  • Measuring spoons

Method
 

  1. Place the octopus in a large pot and cover it with water, bringing it to a boil and simmering for about 40 minutes.
  2. Rinse the octopus under cold water and set it aside.
  3. Drizzle olive oil over the cooked octopus and sprinkle with minced garlic, letting it marinate at room temperature for 30 minutes to an hour.
  4. Preheat your grill to medium-high heat, then cut the octopus into bite-sized pieces and grill each side for 3 to 4 minutes.
  5. Transfer the grilled octopus to a bowl and squeeze fresh lemon juice over it; drizzle with more olive oil and season with salt, pepper, and oregano.
  6. In a large bowl, toss diced tomatoes, avocado, bell peppers, onion, and sliced olives together.
  7. Add the grilled octopus to the vegetables, sprinkle with fresh parsley and a dash of oregano, and gently mix everything together.
  8. Chill the salad in the fridge for at least 30 minutes before serving to allow flavors to meld.

Notes

Choose small to medium-sized octopuses for tenderness. Avoid overcooking; it should be tender but not mushy. Use ripe avocados for the best flavor and texture. Store leftovers in an airtight container for up to two days; squeeze lemon juice on avocado to prevent browning. Feel free to swap out ingredients based on what's in season or your dietary preferences.