Grilled Octopus Salad with Arugula and Cherry Tomatoes

Salads | Italian cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled octopus salad with arugula and cherry tomatoes

Ingredients

Octopus - 3 lbs
Celery stalk - 1 piece
Onion - 1 head
Carrot - 1 piece
Garlic - 2 cloves
Dry White Wine - 8 fl oz
Water - 8 fl oz
Marinated cherries - 14.1 oz
Arugula - 9.9 oz
Olive Oil - to taste
Salt - to taste
Ground Black Pepper - to taste
Balsamic Vinegar - to taste

Step by Step guide

Step 1

Rinse the octopus well and clean it from the head. Transfer it to a large pot, adding finely chopped celery, finely chopped carrot, sliced onion, garlic cloves, wine, and water. Bring to a boil, reduce to a low heat, and simmer for 25-30 minutes until tender. Remove from heat and let cool.

Step 2

Preheat the grill.

Step 3

Remove the octopus from the broth and lightly brush it with olive oil. Place it on the grill and sear well on all sides. Let cool, cut into small pieces, and transfer to a bowl.

Step 4

Add halved cherry tomatoes and arugula. Toss, drizzle with olive oil, season with salt and pepper. Before serving, drizzle with a small amount of balsamic vinegar and serve.