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Grilled Octopus Salad

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  • Prep 20 min
  • Total 45 min
  • Servings 2
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A simple but different salad with grilled octopus tentacles over tomatoes, peppers and fresh basil.
by: Macheesmo
Updated Nov 25, 2014
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  • 8 ounces boiled octopus
  • 2 tablespoons olive oil
  • 1 cups cherry tomatoes, quartered
  • 1/2 red pepper diced
  • 1/4 cup red onions, minced
  • 2 tablespoons fresh basil, minced
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • Salt and pepper


  • 1
    Heat grill to very high heat. If you have a gas grill, get it as hot as you can. For charcoal, heat a big pile of coals and let them cook down until very hot coals are going.
  • 2
    If you have raw octopus, you need to boil it first before grilling it. Clean your octopus, cutting out the beak, or better yet, ask your fishmonger to help you with it. Then boil the octopus for 30 minutes until it's very tender. It will turn really rubbery after a few minutes but then will soften again after a long boil.
  • 3
    Let octopus cool (or start with boiled octopus which you can also find these days). Dry it well and drizzle with olive oil. Season liberally with salt and pepper.
  • 4
    Grill octopus over very high heat for 5-7 minutes per side until the octopus is charred and crispy on the outside.
  • 5
    Remove from heat, slice into thin coins, and serve octopus immediately over tomato salad.

Nutrition Information

No nutrition information available for this recipe
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