Grilled Octopus Salad with Lemon-Herb Dressing

Instructions

1. 1Place the about 680 g Octopus on a cutting board. Gently pound the octopus all over with a meat mallet or the bottom of a heavy pan to tenderize it. In a bowl, combine the octopus with 2 tbsp of the 4 tbsp olive oil. Let it marinate for 15 minutes.
2. 2Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
3. 3Place the marinated about 680 g Octopus on the preheated grill. Grill for 8-10 minutes per side, turning once. The octopus is done when it is tender to the touch and has a slightly charred appearance. An instant-read thermometer inserted into the thickest part should register 60°C. Remove the octopus from the grill and let it rest for 5 minutes.
4. 4While the octopus is grilling, prepare the vegetables. Dice the 0.5 medium red onion into small pieces. Cut the 1 medium cucumber into small pieces. Halve the 1 pint cherry tomatoes.
5. 5In a small bowl, whisk together the remaining 2 tbsp of the 4 tbsp olive oil, the 3 tbsp lemon juice, 2 tbsp fresh oregano, and 2 tbsp fresh parsley. Season with salt and pepper to your preference.
6. 6Slice the rested about 680 g Octopus into bite-sized pieces. In a large bowl, combine the sliced octopus with the diced 0.5 medium red onion, the diced 1 medium cucumber, the halved 1 pint cherry tomatoes, and the 0.5 cup Kalamata olives.
7. 7Drizzle the lemon-herb dressing over the octopus and vegetable mixture. Toss gently to combine everything. Serve immediately.

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