1-First step: simmer the octopus until tender Start by placing the thawed and rinsed octopus in a large pot. Add enough water to cover it, then stir in the 2 bay leaves and 2 tablespoons kosher salt. Bring the pot to a boil, then lower the heat so the water stays at a gentle simmer. Cook the octopus until it feels tender when pierced, usually about 45 to 60 minutes depending on size. If you are new to octopus, do not rush this part. Tender octopus is the secret to a great grilled octopus salad, because grilling alone will not soften the meat. A fork should slide into the thickest part without much resistance. If it still feels tough, give it a little more time.

2-Second step: cool and dry the octopus Once the octopus is tender, remove it from the pot and let it cool enough to handle. Pat it dry with paper towels so it can sear properly on the grill. Moisture can block browning, so this step matters more than people think. At this point, you can trim the tentacles if needed and keep the thickest pieces together for grilling. If you are meal prepping, you can stop here and refrigerate the cooked octopus for later use.

3-Third step: make the salad base While the octopus cools, prepare the fresh ingredients. Shave the celery, slice the red onion thin, halve the heirloom cherry tomatoes, rough chop the Greek olives, and chop the parsley. Place everything in a large bowl. Then add the dried oregano, white wine vinegar, juice of 1/2 lemon, 1 teaspoon black pepper, and 1/2 teaspoon kosher salt. Drizzle in the olive oil and toss gently. The vegetables should look glossy but not soggy. This mix gives the salad its bright Mediterranean character.

4-Fourth step: preheat the grill and season the octopus Preheat your grill to medium-high heat. You want enough heat for good color without turning the octopus dry. Brush the cooked octopus with the remaining olive oil, then season lightly if needed. The goal is a quick char, not a long cook. If you do not have an outdoor grill, a grill pan on the stovetop works too. You can still get nice grill marks and smoky flavor in a home kitchen.

5-Fifth step: grill until lightly charred Place the octopus on the hot grill and cook for a few minutes per side. You want the outside to pick up some crisp edges and grill marks while the inside stays tender. Because the octopus is already cooked, this step should be short and focused. Watch closely so it does not dry out. A few charred spots are perfect. Too much grilling can make the texture rubbery, and nobody wants that in a grilled octopus salad.

6-Final step: slice and assemble Let the grilled octopus rest for a minute or two, then slice it into bite-size pieces. Add it to the bowl with the salad ingredients and toss gently so everything gets coated in the lemony dressing. Taste and adjust with a little more salt, pepper, or lemon juice if needed. Serve the salad right away while the octopus is still slightly warm. It is also very good chilled, which makes it a nice option for warm days, picnics, or simple entertaining. If you want another flavorful seafood dinner idea, you might also enjoy this salmon marinade recipe or this shrimp pasta favorite.