Jul 13 2026
Restaurants›Rossoblu›Grilled Octopus Salad Recipe

Grilled Octopus Salad Recipe

Inspired by Rossoblu
Time2h 30m
Serves4

PESTO TRAPANESE*, HEIRLOOM BEANS

Jump to Recipe

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.

Grilled Octopus

Pesto Trapanese

Heirloom Beans

Method

Grilling the Octopus

  1. 1

    Prepare the Octopus

    In a large pot, bring salted water to a boil. Add the octopus and cook for about 45-60 minutes until tender. Remove, let cool, and chop into smaller pieces.

  2. 2

    Marinate the Octopus

    In a bowl, mix olive oil, lemon juice, minced garlic, salt, and black pepper. Add the chopped octopus and let it marinate for at least 30 minutes.

  3. 3

    Grill the Octopus

    Preheat the grill to medium-high heat. Grill the marinated octopus for about 3-4 minutes on each side until charred. Remove and set aside.

Making Pesto Trapanese

  1. 4

    Blend the Ingredients

    In a food processor, combine blanched almonds, basil leaves, chopped tomato, garlic, olive oil, Parmesan cheese, and salt. Blend until smooth. Adjust seasoning if necessary.

Cooking Heirloom Beans

  1. 5

    Prepare the Beans

    Rinse the heirloom beans and soak them in water overnight. Drain and place them in a pot with fresh water. Bring to a boil, then simmer for about 45-60 minutes until tender. Season with salt.

Assembling the Salad

  1. 6

    Combine Ingredients

    In a large bowl, combine the grilled octopus, heirloom beans, and pesto trapanese. Toss gently to combine.

  2. 7

    Serve

    Plate the salad and drizzle with additional olive oil if desired. Serve warm or at room temperature.

More from Rossoblu