Grilled Octopus, Tomatoes Salad With Oregano Recipe
Experience the taste of the Mediterranean with our tender grilled octopus, perfectly charred to enhance its natural flavors. Served on a vibrant bed of fresh tomatoes, this dish is elevated with a sprinkle of aromatic oregano, creating a delightful harmony of textures and tastes. A refreshing and savory salad that transports your palate to sunny shores with every bite!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Cook the Octopus
In a large pot, bring water to a boil and add the octopus. Boil for about 45 minutes or until tender. Remove from water and let it cool.
- 2
Prepare the Salad
Once the octopus is cool, cut it into smaller pieces. In a large bowl, combine the cherry tomatoes, sliced red onion, and octopus pieces.
- 3
Make the Dressing
In a small bowl, whisk together olive oil, juice of the lemon, salt, and black pepper. Pour over the salad and mix gently.
- 4
Add Oregano
Sprinkle fresh oregano over the salad and toss gently to combine.
- 5
Grill the Octopus
Heat a grill pan over medium-high heat. Grill the octopus pieces for about 2-3 minutes on each side until charred.
- 6
Serve
Plate the grilled octopus and serve it over the tomato salad. Enjoy!



