Grilled Octopus Greek Salad
Octopus Marinade
- 1 lb Panamei Octopus
- 1 tsp dried oregano
- ½ tsp kosher salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- 2 tbsp olive oil
Greek Dressing
- 2 garlic cloves, chopped
- ½ cup olive oil
- ¼ cup of red wine vinegar
- juice of ½ a lemon
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
Salad
- 1 cup orzo
- 1 red pepper, chopped
- ½ a cucumber, chopped
- 2 roma tomatoes, chopped
- ¼ cup kalamata olives, chopped
- ¼ cup feta cheese
- ½ small red onion, sliced
In a bowl, combine Panamei Octopus, oregano, salt, garlic powder, black pepper and olive oil.
Mix well and allow the octopus to marinate in the refrigerator for 15 minutes.
Place on a hot grill for 2-3 minutes for color.
Set aside.
In a separate bowl, mix the garlic, olive oil, red wine vinegar, lemon juice, oregano, salt and pepper.
Set aside.
Cook orzo per package instructions.
Drain and add to a large bowl.
Combine the Orzo, red pepper, cucumber, tomatoes, kalamata olives, feta cheese, red onion and grilled octopus.
Add Greek dressing to taste and stir. Kalí óreksi!
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