Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Tenderize 2 pounds of fresh octopus by simmering it in a pot of water with 1 whole lemon (quartered) and 1/2 teaspoon of salt for approximately 60 to 90 minutes until it is very tender when pierced with a fork.

2. 2

   While the octopus simmers, prepare the marinade by whisking together 1/4 cup of olive oil, the juice of 1 lemon, 2 minced garlic cloves, and 1/4 teaspoon of black pepper in a medium bowl.

3. 3

   Once tender, drain the octopus, let it cool slightly, then cut the tentacles into manageable pieces and toss them with the prepared marinade, ensuring each piece is well coated.

4. 4

   Preheat a charcoal grill to medium-high heat, ensuring the grates are clean and lightly oiled, then grill the marinated octopus tentacles for 3 to 4 minutes per side, until slightly charred and crisp.

5. 5

   While the octopus grills, combine 1 cup of halved cherry tomatoes, 1/2 cup of diced cucumber, 1/4 cup of thinly sliced red onion, 1/2 cup of pitted and halved Kalamata olives, 1 tablespoon of fresh chopped oregano, and 1/4 cup of fresh chopped parsley in a large bowl to create the salad base.

6. 6

   Whisk together 2 tablespoons of olive oil, the juice of 1 lemon, 1 tablespoon of red wine vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl to create the lemon-herb dressing.

7. 7

   Arrange the grilled octopus tentacles on a serving platter, scatter 4 ounces of crumbled feta cheese over the prepared salad, and then drizzle the entire dish with the lemon-herb dressing before serving immediately.