Grilled Octopus Salad

Greek · 70 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

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Ingredients

• 2 lb octopus
• 3 tbsp red wine vinegar
• 5 tbsp extra virgin olive oil
• 1 lemon
• 1 tbsp dried oregano
• 1/2 red onion
• 2 tbsp capers
• 1/4 cup fresh parsley

Method

1. Simmer the octopus in a covered pot with a splash of vinegar and no water, about 45 minutes until tender.
2. Cool slightly, then cut into serving pieces.
3. Grill the octopus over high heat 2-3 minutes per side to char the edges.
4. Whisk olive oil, lemon juice, remaining vinegar, and oregano into a dressing.
5. Toss the warm octopus with sliced red onion, capers, and parsley.
6. Drizzle with the dressing and serve warm or chilled.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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