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



  • 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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