Grilled Octopus Salad with Lemon and Olive Oil

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

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Char-grilled octopus dressed in lemon and olive oil, served atop a bed of fresh greens and herbs for a light Mediterranean dish. This Greek-inspired seafood recipe (mediterranean), ready in about 65 minutes, pairs octopus tentacles, 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 280 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 2 lbs cleaned octopus tentacles and simmer gently for 45 minutes until tender but not falling apart. Drain and let cool.
  2. Step 2: Once cooled, cut the octopus into 1-inch pieces. In a bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper to make the dressing.
  3. Step 3: Heat a grill or grill pan over medium-high heat. Grill the octopus pieces for 3-4 minutes per side until lightly charred and fragrant.
  4. Step 4: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 thinly sliced red onion, and 2 tbsp chopped fresh parsley.
  5. Step 5: Add the grilled octopus to the salad and drizzle with the lemon-olive oil dressing. Toss gently to combine and serve immediately.

Frequently asked questions

How long does Grilled Octopus Salad with Lemon and Olive Oil 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 Grilled Octopus Salad with Lemon and Olive Oil?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Octopus Salad with Lemon and Olive Oil?

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 Grilled Octopus Salad with Lemon and Olive Oil 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 Grilled Octopus Salad with Lemon and Olive Oil?

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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