Grilled Octopus Salad

Grilled Octopus Salad - Primal Mediterranean Gourmet

Grilled Octopus Salad – Primal Mediterranean Gourmet

Grilled Octopus Salad - Primal Mediterranean Gourmet

1 vote


Grilled Octopus Salad




Yield 6


  • 1 octopus about 2-2.5 lbs
  • 2 bay leaves
  • 2 plus 1 tbsp red wine vinegar
  • 1/4 medium onion, cut into very thin slices (paper thin)
  • 1/2 diced red bell pepper
  • 2 tbsp capers
  • 3 tbsp extra virgin olive oil
  • 1/4 cup chopped parsley
  • Fresh ground pepper


  1. Wash the octopus in cold water.
  2. With a small knife, remove the most from the center, where the tentacles begin.
  3. Remove the head and the bag of the body.
  4. Separate the tentacles.
  5. Place the tentacles in a pot and add 2-3 tbsp of cold water.
  6. Add the one tbsp of red wine vinegar and the bay leaves
  7. Bring to boil, lower the heat and cook at medium for about 40-45 minutes, until the octopus is fork tender.
  8. While the octopus is cooking, prepare the remaining ingredients.
  9. Preheat the grill to medium high (or use a stovetop grill pan)
  10. Remove the octopus from the pot and discard the bay leaves and the liquid.
  11. Spray the gill or grill pan with olive oil and grill the octopus for about 10-15 minutes, turning it halfway.
  12. Remove the octopus from the grill and slice it to 1/2 inch thick.
  13. In a bowl, mix all the remaining ingredients and add the sliced octopus.
  14. Mix and serve.

Courses Appetizer

Cuisine Greek

Grilled Octopus Salad Nutrition Information

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  1. That looks soon exotic and good! I have never tried to cook octopus but your recipe looks so easy. I’m going to try it when I can find an octopus. Good to see you at the conference!!

    • Thanks Tina! I usually find octopus in Asian grocery stores.
      Good to see you at the conference. I apologize for the late response.

    • The octopus releases water while cooking. This is the reason I prefer to use such a small amount of water. If you do not feel comfortable using 3 tbsp of water, you can add more.