Greek · Lunch
Grilled Octopus Salad
Charred octopus tentacles grilled over high heat until smoky-edged, tossed over a bed of arugula and radicchio with kalamata olives, red onion, capers, and a red wine vinegar-oregano dressing. Finished with olive oil and lemon, this salad delivers a smoky, briny, tangy plate rooted in coastal Greek taverna cooking.
$10
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
391Calories
33.6gProtein
24.8gFat
10.2gCarbs
2.9gSugar
3.1gFiber
612mgSodium
434mgChol
3.9gSat Fat
780mgPotassium
95mgCalcium
5.8mgIron
29mcgVitamin B12
18mgVitamin C
Goes well with
Greek mountain tea (Sideritis)
local
Ouzo
international
gluten-free
low-carb
low-calorie
mediterranean
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Rinse octopus under cold water, pat dry, and toss with salt and pepper. Mince the garlic and thinly slice the radicchio and red onion.
2
Simmer
Place octopus in a small pot of water over medium heat and simmer gently for 35 minutes until a knife slides through the thickest tentacle part with no resistance.
3
Char
Preheat a grill or grill pan over high heat, then grill octopus tentacles for 4–5 minutes per side until charred and crisp at the edges while the centre stays tender.
4
Whisk
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, and lemon juice until emulsified.
5
Plate
Toss arugula, radicchio, olives, capers, and red onion with half the dressing. Slice grilled octopus, arrange over greens, drizzle remaining dressing, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g octopus, cleaned
- 4 cupsabout 40g arugula
- 1 cupabout 25g radicchio
- 2 tbsp2 tbsp kalamata olives, pitted and halved
- 2 tsp2 tsp capers, drained
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp olive oil, for grilling and dressing
- 2 tbsp2 tbsp extra olive oil, for dressing
- 2 tbsp2 tbsp red wine vinegar
- 1 tsp1 tsp dried oregano
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 22 lemon wedge, for serving
- salt and black pepper, to taste
