Charred Octopus Salad with Lemon, Olive Oil, and Capers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender octopus grilled until slightly charred, tossed with bright lemon juice, briny capers, and fresh herbs for a refreshing seafood salad. This greek-inspired seafood (mediterranean) ready in about 65 minutes pairs octopus tentacles, cleaned, extra virgin olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 4 Greek cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups water to a boil in a large pot. Add 1 teaspoon sea salt and the 1.5 pounds cleaned octopus tentacles. Reduce heat to medium-low and simmer gently for 45 minutes until the octopus is tender when pierced.
  2. Step 2: Remove the octopus from the water and pat dry with paper towels. Cut into 1-inch pieces for grilling.
  3. Step 3: Preheat a grill pan over medium-high heat. Brush the octopus pieces with 2 tablespoons extra virgin olive oil and grill for 3-4 minutes per side until lightly charred and crisp around the edges.
  4. Step 4: In a large bowl, whisk together 3 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 2 tablespoons rinsed capers, 2 minced garlic cloves, 1 teaspoon sea salt, and 1/2 teaspoon black pepper until emulsified.
  5. Step 5: Toss the grilled octopus with the dressing and 3 tablespoons chopped fresh parsley. Serve immediately or chilled.

Frequently asked questions

How long does Charred Octopus Salad with Lemon, Olive Oil, and Capers take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Octopus Salad with Lemon, Olive Oil, and Capers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep octopus tentacles, cleaned from drying out.

Can I substitute ingredients in Charred Octopus Salad with Lemon, Olive Oil, and Capers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Octopus Salad with Lemon, Olive Oil, and Capers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Octopus Salad with Lemon, Olive Oil, and Capers?

Greek seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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