A refreshing, tangy Greek salad made with tender octopus, olive oil, lemon, herbs, and simple Mediterranean flavors. Perfect with crusty bread or as a chilled appetizer!
⭐ Ingredients (Serves 3–4)
For the Octopus
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1–1.5 lbs (450–700g) octopus, cleaned
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1 bay leaf
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1 small onion, halved
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2 garlic cloves
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1 tbsp red wine vinegar
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Pinch of salt
For the Salad
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3 tbsp extra-virgin olive oil
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2–3 tbsp fresh lemon juice
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1 tbsp red wine vinegar
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1 small red onion, thinly sliced
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1 tbsp capers (optional)
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1 tbsp chopped parsley
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1 tsp dried oregano
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½ tsp black pepper
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Salt to taste
Optional Add-ins
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Cherry tomatoes
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Cucumber slices
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Kalamata olives
🍽️ Instructions
1️⃣ Boil the Octopus (Tenderize)
Place octopus in a pot with onion, garlic, vinegar, bay leaf, and a little salt.
Cover and simmer on low heat 45–60 minutes until tender when pierced.
2️⃣ Cool and Slice
Let octopus cool in its liquid.
Remove and chop into bite-sized pieces.
3️⃣ Make the Dressing
In a bowl, whisk olive oil, lemon juice, vinegar, oregano, pepper, and a pinch of salt.
4️⃣ Combine Everything
Add octopus, red onion, parsley, and capers.
Toss until well coated.
5️⃣ Chill & Serve
Refrigerate at least 30 minutes to let flavors develop.
Serve cold or room temp.
❓ Q/A Section
Q: How do I make the octopus extra tender?
Simmer gently — never boil hard. Longer, slow cooking makes it soft.
Q: Can I grill the octopus?
Yes! Grill for 3–4 minutes after boiling for smoky flavor.
Q: Can I use frozen octopus?
Yes — freezing actually helps tenderize it.
Q: What can I serve with this?
Crusty bread, olives, tzatziki, Greek potatoes, or a full Mediterranean mezze platter.
Q: Can I prepare it ahead?
Yes — tastes even better the next day.
