“Mediterranean Grilled Octopus with Greek Salad & Tzatziki Sauce”

Allergens

Fish/Seafood (octopus), Dairy (feta cheese, tzatziki sauce)

Ingredients

• 1 large octopus (cleaned, beak removed) 4 cups mixed cherry tomatoes, halved 1 cucumber, peeled, seeded and chopped 1 red onion, thinly sliced 1/2 cup Kalamata olives, pitted 1/2 cup feta cheese, crumbled 1/4 cup fresh parsley, chopped 1/4 cup fresh dill, chopped 3 cloves garlic, minced 2 cups plain Greek yogurt 1 tablespoon extra
• virgin olive oil Salt and pepper to taste

Instructions

1. Prepare the octopus by boiling or grilling it until tender. Slice into bite sized pieces. In a large bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and dill. Toss with salt, pepper, and olive oil. Set aside. For the tzatziki sauce, whisk together Greek yogurt, minced garlic, salt, and pepper in a small bowl. Refrigerate until ready to serve.

Chef’s Insight

Use fresh ingredients for the best flavor and texture. Marinate the octopus in red wine vinegar and olive oil before grilling for added depth of flavor.

Notes

This recipe requires advanced culinary skills to achieve the best results.