Description
A refreshing grilled octopus salad with cherry tomatoes, cucumber, and parsley.
Ingredients
Scale
- 1 medium-sized octopus (about 2 lbs)
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- ½ medium red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Clean the octopus and boil in salted water for about 30 minutes until tender.
- Let the octopus cool slightly before slicing into pieces. Marinate with olive oil, lemon juice, garlic, salt, and pepper for at least one hour.
- Preheat the grill to medium-high heat and grill the marinated octopus for 3-5 minutes on each side until charred.
- In a large bowl, combine cherry tomatoes, cucumber, and red onion; toss with olive oil and salt.
- Add grilled octopus to the vegetable mix and gently toss with additional lemon juice.
- Serve immediately on plates garnished with fresh parsley.
Notes
- Ensure the octopus is cleaned thoroughly before cooking.
- This dish can also be served cold as a salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg