Greek Recipes

Greek and Cypriot recipes

Marinated octopus salad

A “Meze” to accompany Ouzo!
Servings: 6


  • 1-2 of pinches dill
  • 1 medium octopus
  • 1/3 cup of olive oil (at your own discretion)
  • 1 large, red onion
  • 2-3 pinches of oregano
  • 1-2 pinches of pepper
  • 1 medium, green pepper
  • 2-3 pinches of salt
  • 2 medium tomatoes
  • 1-2 tablespoons of red wine’s vinegar
Marinated octopus salad

Marinated octopus salad


  • First, boil your octopus for about 35-45 minutes depending on its size.
  • While you are waiting, finely chop all other ingredients and set aside.
  • When octopus is ready, cool down with cold water and clean away the slimy red skin and remove the “head” which is the mouth area of the octopus.
  • Do this after boiling the octopus instead of before because it is easier.
  • Chop up your octopus into 2 cm cubes, add all the other ingredients, and add oil and vinegar as if it were a salad. (Greeks use heaps!!!)
  • Hint: this dish is tastier if you put it in the fridge for about half an hour before serving.

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