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a plate of charred octopus with tomatoes and mint
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Charred Octopus Salad with Tomatoes and Mint

This charred octopus salad with tomatoes and mint makes a light and fresh summer meal.
Prep Time15 mins
Cook Time1 hr 10 mins
Course: Dinner
Cuisine: American
Servings: 2 servings
Author: Vy Tran


Braising Liquid

  • 1 carrot, peeled and roughly chopped
  • 1 celery, chopped
  • 1 tablespoon black peppercorns
  • a few sprigs of thyme
  • 1 medium lemon, thinly sliced
  • 3 cups water
  • 1 lb large octopus tentacles, cleaned


  • 3 tbsps olive oil
  • 2 garlic cloves, finely chopped
  • ½ teaspoon salt
  • 1 lb heirloom tomatoes, sliced
  • 1 tablespoon fresh lemon juice
  • ¼ cup mint leaves
  • ½ teaspoon Aleppo pepper
  • Maldon salt and freshly ground pepper


  • Bring a pan of water to a boil with carrot, celery, peppercorns, thymes, and lemon.
  • Plunge the octopus tentacles into water. Decrease heat to low and simmer for 45-60 minutes until octopus becomes tender or until a small knife pierces easily through the thickest part of the tentacle.
  • Remove octopus from cooking liquid and let it cool. Discard cooking liquid. 
  • Combine 2 tablespoons of olive oil, garlic, and salt in a bowl. Add octopus and toss to coat. 
  • Heat a heavy-based grill pan over high heat or preheat the barbeque to high.
  • Sear octopus for 2-3 minutes on each side until the tentacles have a few char lines and become crispy.
  • Remove tentacles from heat and transfer to cutting board. Use a sharp knife to slice tentacles into ¼ inch thick.
  • Transfer tomatoes to a serving platter. Top with octopus. Garnish with mint leaves and Aleppo pepper. Lightly drizzle with olive oil and lemon juice. Sprinkle lightly with salt and pepper to taste. Serve immediately.