Mediterranean Octopus Salad With Grilled Tomatoes

Mediterranean octopus salad with grilled tomatoes

 

 

An octopus salad is a flavorful option for the hottest days.

Bon Appetit!

 

INGREDIENTS:

 

• 4 large egg tomatoes (360g), halved
• 1 tablespoon fresh thyme leaves
• 2 tablespoon olive oil
• 1 kilogram cleaned baby octopus
• 270 gram jar char-grilled red capsicum, drained, sliced thinly
• 1 medium oak leaf lettuce, torn
• 2 tablespoon drained capers, rinsed, chopped coarsely
• 2 Lebanese cucumbers (260g), chopped coarsely
• 1/2 cup (75g) seeded kalamata olives, chopped coarsely
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup (60ml) lemon juice
• 1 clove garlic, crushed

 

METHOD

 

Step 1

Place tomato, thyme, and half of the oil in a medium bowl, toss gently to combine. Cook on a heated oiled flat plate, uncovered until just softened and browned lightly.

Step 2

Meanwhile, cook octopus, on a heated oiled grill plate (or grill or barbecue) brushing with remaining oil, until just cooked through.

Step 3

Combine remaining ingredients in a large bowl with octopus, toss gently to combine. Serve salad with grilled tomato.