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Grilled Octopus Greek Village Salad

Mediterranean cuisineGreek cuisine
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Grilled Octopus Greek Village Salad

Horiatiki Salata

Prep: 20 min • Cook: 15 min. Tender grilled octopus slices are served over a classic horiatiki (Greek village) salad of ripe tomatoes, cucumber, red onion, Kalamata olives and chunky feta, brightened with lemon, oregano and extra-virgin olive oil for a fresh, briny seaside meal.

Preparation time
20 min
Cooking time
15 min
Total time
35 min
Servings
4
Course
Salad
Complexity
Easy
Units:
Scale:

Ingredients

  • 21oz octopus tentacles(preferably pre-cooked or tenderized; if raw, simmer until tender before grilling)
  • 4 pcs ripe tomatoes(medium, cut into wedges)
  • 1 pc cucumber(medium, halved lengthwise and sliced)
  • 1 pc red onion(small, thinly sliced)
  • 4oz kalamata olives(pitted)
  • 7oz feta cheese(block feta, cut into chunks or roughly crumbled)

Dressing & seasoning

  • 4 tbsp olive oil(extra-virgin; reserve a little for finishing the octopus)
  • 1 tsp oregano(dried oregano (or 1 tbsp fresh, chopped))
  • 1 pc lemon(juice of 1 lemon for the dressing)
  • 1 tsp salt(adjust to taste; coarse sea salt works well)
  • 1/2 tsp black pepper(freshly ground)

Instructions

Prepare octopus

  1. If using raw octopus, simmer in gently boiling salted water until tender (45–60 minutes); if using pre-cooked tentacles, skip to step 2.
  2. Pat the cooked octopus dry with paper towels and cut into 3–4 cm pieces; toss with 1 tbsp olive oil and a pinch of salt and pepper.
  3. Heat a grill or heavy grill pan over high heat until smoking hot. Grill octopus 2–3 minutes per side until nicely charred and warmed through.
  4. Transfer grilled octopus to a plate, squeeze a little lemon over it and set aside while you assemble the salad.

Salad assembly

  1. In a large bowl combine the tomato wedges, sliced cucumber, and thinly sliced red onion.
  2. Add the Kalamata olives and large chunks of feta; gently toss to combine without breaking the feta too much.

Dressing & finish

  1. Whisk together the remaining olive oil, lemon juice, dried oregano, salt and black pepper in a small bowl until emulsified.
  2. Pour the dressing over the salad and toss gently to coat the vegetables and feta.
  3. Mound the dressed salad on a serving platter, arrange the grilled octopus pieces on top, drizzle a little extra olive oil and sprinkle a pinch of oregano.
  4. Serve immediately with crusty bread or boiled potatoes, letting guests enjoy the warm octopus with the cool salad.

Nutrition

Servings
4
Serving size (imperial)
11.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories480.5 kcal150.2 kcal1,922 kcal
Protein30.2 g9.4 g120.8 g
Fat31.8 g9.9 g127.2 g
Carbs20.5 g6.4 g82 g

Tips

  • Buy pre-cooked octopus to save time and ensure tenderness if you don’t have time to simmer raw octopus.
  • Get a good char by patting octopus dry and using a very hot grill or cast-iron pan for quick searing.
  • Serve immediately so warm grilled octopus contrasts with cool, crisp vegetables and creamy feta.

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