Mediterranean Octopus Salad With Grilled Tomatoes

Mediterranean octopus salad with grilled tomatoes



An octopus salad is a flavorful option for the hottest days.

Bon Appetit!




  • 4 large egg tomatoes (360g), halved
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoon olive oil
  • 1 kilogram cleaned baby octopus
  • 270 gram jar char-grilled red capsicum, drained, sliced thinly
  • 1 medium oak leaf lettuce, torn
  • 2 tablespoon drained capers, rinsed, chopped coarsely
  • 2 Lebanese cucumbers (260g), chopped coarsely
  • 1/2 cup (75g) seeded kalamata olives, chopped coarsely
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup (60ml) lemon juice
  • 1 clove garlic, crushed




Step 1

Place tomato, thyme, and half of the oil in a medium bowl, toss gently to combine. Cook on a heated oiled flat plate, uncovered until just softened and browned lightly.

Step 2

Meanwhile, cook octopus, on a heated oiled grill plate (or grill or barbecue) brushing with remaining oil, until just cooked through.

Step 3

Combine remaining ingredients in a large bowl with octopus, toss gently to combine. Serve salad with grilled tomato.