Greek · Lunch
Grilled Octopus Salad
Charred octopus tentacles rest over a bed of arugula, cucumber, cherry tomato, red onion, and Kalamata olives, finished with feta, capers, lemon juice, and olive oil. Grilled until smoky-edged and tender, the dish delivers bright acidity and briny richness in a low-carb Greek salad format.
$9
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
478Calories
35.2gProtein
33.4gFat
13.4gCarbs
4.6gSugar
4.1gFiber
1539mgSodium
149mgChol
8.2gSat Fat
880mgPotassium
220mgCalcium
3.9mgIron
22mcgVitamin B12
22mgVitamin C
Goes well with
Vermentino or Pinot Grigio
local
Greek Coffee (Elliniko)
international
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Pat octopus dry, mince garlic, and toss with 1 tsp olive oil, garlic, and dried oregano until evenly coated.
2
Grill
Place octopus on ridged grill pan over medium-high heat and cook 10–12 minutes, turning every 2–3 minutes, until char lines form and flesh is tender.
3
Rest
Transfer grilled octopus to a board and let rest 5 minutes.
4
Toss
Combine arugula, cucumber, cherry tomatoes, red onion, olives, and capers in a large bowl. Whisk remaining olive oil with lemon juice and red wine vinegar, pour over salad, and toss until coated.
5
Plate
Arrange dressed salad on plate, top with sliced octopus, scatter feta and chopped parsley over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g octopus, cleaned
- 4 tbsp4 tbsp olive oil, divided
- 1 tbsp1 tbsp lemon juice
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp dried oregano
- 2 clove2 clove garlic
- 2 cup60g arugula
- 2/3 cup80g cucumber
- 2/3 cup120g cherry tomatoes
- 4 tbsp40g red onion
- 1616 Kalamata olives (60g), pitted
- 2 tbsp20g capers
- 2.8 oz80g feta cheese, crumbled
- 2 tbsp2 tbsp fresh parsley
