This grilled octopus salad is the perfect starter for any fancy meal. The grilled octopus pairs perfectly with the charred lemon vinaigrette with thyme. The capers and olives are giving refreshing kick. Serve this dish as a tasty appetizer to your loved ones, hope you enjoy it as much as I do!
Grilled Octopus Salad
Octopus Salad with Capers, Tomatoes, Mini Mozzarella and a Grilled Lemon Vinaigrette
Servings: 2
Adjust servings here:
Equipment
- grill or grill pan
- cooking pot
- food brush
- Mixing bowl big
- Mixing bowl small
Ingredients
- 1 tentacle octopus
- 3 tbsp red wine vinegar
- 3 bay leaves
- olive oil
- 3 tbsp capers
- 1/2 cucumber
- 75 grams mini mozzarella
- 10 green olives
- 6 cherry tomatoes
VINAIGRETTE
- 5-6 sprigs fresh thyme
- 1/2 lemon
- salt & pepper
- 1 tbsp olive oil
- 1 tbsp honey
Instructions
OCTOPUS
- Add around 1 liter of water to a pot. Bring to a boil. Add the bay leaves and red wine vinegar.
- Massage the tentacle of the octopus, softly pressing them between your fingers. This helps making the octopus tender.
- Add the octopus tentacle to the boiling water. Cover with a lid and boil for around 45-60 minutes. Check for doneness by inserting a sharp knife into the tentacle.
- Remove the tentacle from the water.
- Place it on a plate and brush with olive oil.
- Grill the octopus over medium-high heat, grill each side for 2-3 minutes. Additionally, cut a lemon in half and grill it with the flesh side down for a few minutes until slightly charred.
- Remove everything to a cutting board to cool down.
- Slice the octopus tentacle into small, bite-sized pieces.
VINAIGRETTE
- Add the juice of the charred lemon to a small bowl. Add olive oil, honey, thyme, salt and pepper to the bowl. Mix until all ingredients are combined.
OTHER INGREDIENTS
- Wash and cut the tomatoes in half.
- Drain the liquid from the mini mozzarella and cut them in half.
- Slice the cucumber lengthwise and then cut into thin slices.
- Slice the green olives into thin slices.
COMBINE
- Use a large mixing bowl. Add the sliced octopus, cucumber, tomatoes, mozzarella and capers. Pour the vinaigrette on top.
- Mix all ingredients together until well combined.
Notes
The cooking time can vary depending on the size of the tentacles and your personal preference. Insert a knife into the tentacle to check if they are tender enough.
Enjoy!
