1-First step: get the octopus ready Start by thawing and rinsing your 4 to 5 pound whole octopus. If your octopus is already cleaned, give it one more quick rinse under cold water. This is a good time to gather the bay leaves, kosher salt, olive oil, white wine vinegar, lemon, vegetables, herbs, and seasonings so everything is close by once the octopus is cooked.

2-Second step: simmer until tender Bring a large pot of water to a boil. Add 2 tablespoons kosher salt and 2 bay leaves. Submerge the octopus using a dunk-and-lift technique so the tentacles do not curl up too much. Then reduce the heat to a gentle simmer and cook for 45 minutes to 1 hour, or until the octopus is tender when pierced with a knife. If you are new to seafood cooking, this is the most important part of the recipe. The simmering step softens the octopus so the final grilled octopus salad has a pleasant texture instead of a tough one.

3-Third step: cool and trim Remove the octopus from the pot and let it cool enough to handle. Discard the head, then cut off the tentacles. If you want a prettier plate, take your time with the knife cuts. Clean, even slices make the salad look more polished and also help every bite feel balanced.

4-Fourth step: grill for charred flavor Heat your grill until it is hot enough to give the octopus quick color. Grill the tentacles for about 1 minute per side, just until they pick up a light char. You do not want to cook them for long here because they are already tender from simmering. Short grilling keeps them juicy and gives the salad that smoky finish people love in grilled octopus salad. If you are short on time, you can also use pre-cooked frozen tentacles to skip the boiling stage. That tip is especially helpful for busy parents, students, and working professionals.

5-Fifth step: cut into bite-size pieces Once the tentacles are grilled, cut them into 1-inch pieces. This size works well because it lets the octopus mix easily with the vegetables and dressing. It also makes the salad easier to serve and eat, especially if you are setting it out for guests.

6-Final step: toss and serve at room temperature In a large bowl, combine the grilled octopus with 2 tablespoons olive oil, 1 teaspoon white wine vinegar, the juice of 1/2 lemon, 1 stalk celery shaved lengthwise, 1/4 red onion sliced thin, 10 heirloom cherry tomatoes halved, 1 teaspoon dried oregano, 1/2 cup Greek olives rough chopped, 2 to 3 tablespoons fresh parsley chopped, 1/2 teaspoon kosher salt, and 1 teaspoon black pepper. Toss gently until everything is lightly coated. Serve the salad at room temperature for the best flavor. Room temperature octopus tastes softer and more flavorful, and the vegetables keep their crisp, fresh bite.