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🍽️ Grilled Octopus Salad with Cherry Tomatoes

130 kcal · 30 min · 4 servings

Ingredients

• 1 octopus (kitchen-ready approx. 700 g)
• 50 ml white wine vinegar
• salt
• 1 sprig rosemary
• 4 sprigs thyme
• 1 stalk parsley
• 350 g cherry tomatoes
• 2 bunches arugula
• 4 tbsp olive oil
• 2 tbsp lemon juice
• pepper (from the mill)

Instructions

1. 1. Rinse the octopus under running water.
2. 2. Place the octopus in a large pot.
3. 3. Pour about 2 liters of water into the pot.
4. 4. Add one tablespoon of salt to the water.
5. 5. Add the vinegar.
6. 6. Bring the liquid to a boil.
7. 7. Reduce the heat to the lowest setting.
8. 8. Place the lid halfway on the pot.
9. 9. Let the octopus simmer gently for 1 to 1.5 hours.
10. 10. Add the herbs to the pot when there are 15 minutes of cooking time left.
11. 11. Poke the meat with a fork.
12. 12. Check if the fork pulls out of the meat easily.
13. 13. Remove the octopus from the broth.
14. 14. Let the octopus cool on the work surface until it reaches room temperature.
15. 15. Turn on the grill and preheat it.
16. 16. Wash the cherry tomatoes under running water.
17. 17. Cut the tomatoes in half.
18. 18. Wash the arugula under running water.
19. 19. Remove wilted or damaged arugula leaves.
20. 20. Spin the arugula dry.
21. 21. Put the oil in a small bowl.
22. 22. Add the lemon juice to the bowl.
23. 23. Season the mixture with salt.
24. 24. Season the mixture with pepper.
25. 25. Stir the ingredients for the vinaigrette well.
26. 26. Taste the vinaigrette.
27. 27. Adjust the seasoning as needed.
28. 28. Cut the cooled octopus into bite-sized pieces.
29. 29. Grease a grill pan with some oil.
30. 30. Place the octopus pieces on the hot grill pan.
31. 31. Grill the octopus for 5 to 8 minutes.
32. 32. Turn the octopus pieces occasionally during grilling.
33. 33. Place the grilled octopus in a large bowl.
34. 34. Add the halved tomatoes to the bowl.
35. 35. Add the arugula to the bowl.
36. 36. Pour the vinaigrette over the salad.
37. 37. Toss all ingredients gently.
38. 38. Taste the finished salad.
39. 39. Adjust the seasoning of the salad as needed.
40. 40. Portion the salad into small bowls.
41. 41. Serve the salad.

Nutrition per serving

• kcal: 130
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 4 g