1-First step: get the octopus ready

Start by rinsing the 4 to 5 pound whole octopus under cool water if it has not already been cleaned. Bring a large pot of water to a boil, then add 2 tablespoons kosher salt and 2 bay leaves. This creates a lightly seasoned cooking liquid that helps build flavor from the start.

Once the water is boiling, use the dunk and lift technique. Hold the octopus by the head area and dip the tentacles into the boiling water a few times before fully submerging it. This helps the tentacles curl and gives the octopus a better shape for cooking and serving.

2-Second step: simmer until tender

After the octopus is fully in the pot, reduce the heat to a simmer. Cook it for at least 45 minutes to 1 hour, depending on size. You want the flesh to become tender enough that a knife or fork slides through with little resistance. If it still feels tough, keep simmering and test again in a few minutes.

Do not rush this step. Tender octopus makes the salad pleasant to eat, while undercooked octopus can turn chewy fast. That said, overcooking can also make it dry, so check it near the end of the cooking time.

3-Third step: cool and separate the tentacles

Once the octopus is tender, remove it from the water and let it cool until you can handle it safely. Cut off the tentacles and reserve them. Discard the head if you do not plan to use it. At this point, you should have soft, cooked tentacles ready for a quick char.

If you want to keep things simple, this is also where you can follow the tip to use pre-cooked frozen tentacles. That saves time and lets you move right to the grilling step.

4-Fourth step: grill for a quick char

Heat a grill or grill pan until it is hot. Grill the tentacles whole for about 1 minute, just long enough to add light char marks and a smoky note. Because the octopus is already cooked, this step is all about flavor and appearance, not long grilling time.

If you prefer, you can skip grilling and serve the octopus straight from the pot once it has cooled. That still gives you a tender salad, just with a softer texture and no char.

5-Fifth step: cut into bite-size pieces

After grilling, cut the tentacles into 1-inch pieces. Try to keep the cuts fairly even so the salad looks neat and serves well. If you like careful presentation, use clean knife cuts and trim the pieces into a shape that feels restaurant-style.

This is also a good moment to think about texture. The octopus should feel tender but still have a little bite, almost like a mix between calamari and lobster. That texture works really well in a salad with crunchy vegetables.

6-Sixth step: build the salad base

In a large bowl, combine 2 tablespoons olive oil, 1 teaspoon white wine vinegar, and the juice of 1/2 lemon. Then add the shaved celery, thinly sliced red onion, halved heirloom cherry tomatoes, 1 teaspoon dried oregano, rough chopped Greek olives, 2 to 3 tablespoons chopped parsley, 1/2 teaspoon kosher salt, and 1 teaspoon black pepper.

Toss everything together gently. Taste the mixture before adding the octopus. If it needs more salt, a little more vinegar, or another splash of oil, adjust it now. This is the easiest time to fix the balance.

7-Seventh step: add the octopus and finish

Add the reserved octopus pieces to the bowl and toss until everything is lightly coated. Try not to stir too aggressively, or you may break up the salad ingredients too much. You want each bite to carry a little bit of octopus, tomato, celery, onion, olive, and herb.

Serve the salad at room temperature for the best flavor. That is when the lemon, olives, oregano, and olive oil really come through. If it has been chilling in the fridge, let it sit out for a bit before serving.