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Grilled Octopus and Fennel Citrus Salad

Grilled Octopus and Fennel Citrus Salad

  • Author: Kristin Guy
  • Total Time: 1 hour 50 minutes
  • Yield: 4-6 portions 1x


Charred octopus is tossed with fennel, a variety of citrus and a tangy dressing for a perfect grilled summer salad.


Units Scale

Charred Octopus

  • Whole defrosted octopus
  • 1/2 white onion
  • 2 celery ribs
  • 2 carrots
  • Small handful flat parsley
  • 4 cloves garlic
  • Tsp peppercorns
  • 1/2 lemon cut into wedges
  • 1/2 cup water


  • 1 Fennel bulb finely sliced with a mandoline
  • 1/2 Orange (de-segmented and coarsely chopped)
  • 1/2 Pink grapefruit de-segmented and coarsely chopped
  • 3/4 cup Green olives coarsely chopped
  • 1 bunch Flat Parsley coarsely chopped
  • 2 Pickled Red chilies coarsely chopped (directions below)
  • Chives finely chopped for finishing

White Balsamic Vinaigrette

  • 45 TBS Rosato vinaigrette or White Balsamic
  • Drizzle of Extra Virgin Olive oil
  • 1 TBS pink grapefruit juice
  • 1 TBS orange juice


  1. Octopus Preparation:
    • Begin with a whole defrosted octopus.
    • In a large pot, combine the octopus with half a white onion, two celery ribs, two carrots, a small handful of flat parsley, four garlic cloves, a teaspoon of peppercorns, half a lemon cut into wedges, and half a cup of water.
  2. Cooking the Octopus:
    • Set the pot on medium-high heat and bring the mixture to a simmer.
    • Let the octopus cook until tender. This should take between 45 to 90 minutes. Begin checking for tenderness after the first 30 minutes and then at 10-minute intervals thereafter.
    • Once cooked, remove the octopus from the pot and let it come to room temperature.
    • Detach the legs from the octopus body. Lightly toss them in olive oil, season with salt and pepper.
    • Grill the octopus legs on a barbecue until they are slightly blackened, which should take approximately 3-4 minutes.
  3. Preparing the Salad Components:
    • Pickled Red Chilies: Start by finely mandolining two fresh red peppers. Quickly pickle them in either rosato vinaigrette or white balsamic. Allow them to marinate for at least 30 minutes.
    • Citrus Preparations: Carefully de-segment half an orange and half a pink grapefruit. Coarsely chop the segments and set them aside.
    • Fennel: Use a mandoline to finely slice the fennel bulb. Spread these slices out on your serving plate.
  4. Assembling the Salad:
    • To the fennel on the serving plate, add the coarsely chopped parsley, green olives, and the previously prepared pickled red peppers and citrus segments.
    • Drizzle your salad with the white balsamic vinaigrette.
  5. White Balsamic Vinaigrette Preparation:
    • In a bowl, whisk together 4-5 tablespoons of rosato vinaigrette (or white balsamic), a generous drizzle of extra virgin olive oil, 1 tablespoon of pink grapefruit juice, and 1 tablespoon of orange juice.
  6. Final Presentation:
    • Once the salad is fully dressed, top it with two of the charred octopus legs.
    • For a final touch, sprinkle finely chopped chives over the salad for an added layer of flavor and visual appeal.
  • Prep Time: 15 mins
  • Cook Time: 95 mins
  • Category: Salad, Side
  • Method: Boiling, Grilling
  • Cuisine: Mediterranean

Keywords: salad, octopus, summer salad, fennel, citrus, summer food, fresh food, healthy, chili

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