Greek Grilled Octopus with Red Wine Vinegar & Oregano
The iconic Greek island meze: octopus simmered until tender, then charred on a hot grill and dressed with olive oil, red wine vinegar, oregano and capers. Tender inside, smoky outside.
Ingredients
- 2 lb Octopus, thawed if frozen
- 2 Bay leaves
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Red wine vinegar
- 1 tsp Dried Greek oregano
- 1 tbsp Capers, rinsed
- 1/4 Red onion, thinly sliced
- 1 Lemon, cut into wedges
Directions
- Put the octopus and bay leaves in a pot with no water, cover and cook over low heat; it will release its own liquid. Simmer gently 50 to 60 minutes until a knife slides easily into the thickest part.
- Cool in the liquid, then cut into individual tentacles and toss with 1 tbsp oil.
- Grill over very high heat for 2 to 3 minutes per side until charred and crisp at the edges.
- Slice, then dress with the remaining oil, vinegar, oregano, capers and onion. Serve with lemon wedges.
Calorie breakdown
Octopus 160 · olive oil 60 · capers + onion + vinegar 4 · lemon 1
💡 Lighter tip: Frozen octopus is often more tender than fresh because freezing breaks down the tough fibers.
Helpful for this recipe
Cast iron grill grateShop on Amazon →Greek extra-virgin olive oilShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →