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Grilled Octopus Salad - Primal Mediterranean Gourmet
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5 from 1 vote

Grilled Octopus Salad

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: Greek Recipes
Servings: 6
Author: Sonia Skounaki for Primal Mediterranean Gourmet


  • 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


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