Greek · Lunch
Grilled Octopus Salad
Char-grilled octopus served over arugula with cucumber, cherry tomatoes, red onion, and kalamata olives, topped with crumbled feta and dressed in lemon, olive oil, and oregano. The brief high-heat grilling creates char and crispy edges while keeping the flesh tender and briny.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
329Calories
33.6gProtein
17.8gFat
10.2gCarbs
4.2gSugar
2.9gFiber
621mgSodium
248mgChol
4.4gSat Fat
870mgPotassium
140mgCalcium
5.8mgIron
25.5mcgVitamin B12
18mgVitamin C
Goes well with
Crisp Greek White Wine (Assyrtiko or Sauvignon Blanc)
local
Greek Coffee (Elliniko)
international
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Rinse octopus and pat dry. Mince garlic and slice cucumber, red onion, and tomatoes; set all aside.
2
Poach
Simmer octopus in salted water with a bay leaf over medium heat for 25 minutes until a knife slides through the thickest tentacle easily.
3
Rest
Cool octopus at room temperature for 10 minutes until handle-able.
4
Char
Grill octopus pieces on high heat for 4–5 minutes per side until deep char marks appear and edges crisp.
5
Plate
Whisk olive oil, lemon juice, vinegar, minced garlic, and oregano together. Toss arugula with half the dressing. Arrange on a plate, top with octopus, scatter feta and olives, drizzle remaining dressing, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g octopus, cleaned and tenderized
- 2 cup60g arugula
- 2/3 cup100g cucumber
- 1/2 cup80g cherry tomatoes
- 4 tbsp40g red onion
- 2 tbsp20g kalamata olives
- 2 tbsp30g feta cheese
- 2 tbsp30ml olive oil
- 2 tbsp30ml lemon juice
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp dried oregano
- 2 clove2 clove garlic
- salt, to taste
- black pepper, to taste
