1-Step 1: Get everything ready Start by thawing, rinsing, and patting dry the octopus if needed. Slice the red onion thin, shave the celery, halve the cherry tomatoes, chop the olives, and set the parsley aside. Having all the ingredients ready before the octopus comes off the heat keeps the process smooth and stress free.

2-Step 2: Boil the octopus until tender Bring a large pot of water to a boil, then add the 2 tablespoons kosher salt and 2 bay leaves. Submerge the octopus using the dunk and lift method, which means you dunk it briefly and lift it out repeatedly until it relaxes and the tentacles begin to curl. This helps the octopus tighten up in a more controlled way, which can improve the final texture. Once the octopus looks relaxed, lower the heat and simmer for 45 minutes to 1 hour, depending on size, until tender. A paring knife should slide into the thickest part with little resistance. If you are using pre-cooked frozen tentacles, you can skip this step and move right to grilling.

3-Step 3: Cool and separate the tentacles Remove the octopus from the pot and let it cool until easy to handle. Cut off the tentacles and discard the head if you do not want to use it. You can save the head for another dish if you like, but this salad usually focuses on the tentacles for the best texture and presentation. At this point, you can trim the tentacles into neat sections for a cleaner look. If you want a more rustic feel, leave them larger and cut them after grilling.

4-Step 4: Grill for a quick char Heat a grill or grill pan until hot. Grill the tentacles for about 1 minute, just enough to get a nice char without drying them out. Since the octopus is already cooked through, this step is all about flavor and color. A brief grill time gives the salad its signature smoky taste.

5-Step 5: Cut and mix the salad Cut the grilled tentacles into 1-inch pieces. Add them to a large bowl with the celery, red onion, tomatoes, olives, parsley, oregano, remaining 1/2 teaspoon kosher salt, black pepper, olive oil, white wine vinegar, and lemon juice. Toss until everything is lightly coated. Taste and adjust if needed by adding a little more olive oil, vinegar, or salt.

6-Step 6: Serve at room temperature Let the Grilled Octopus Salad sit at room temperature before serving. This gives the flavors time to settle and makes the dressing taste brighter. Spoon it onto plates or a platter and serve right away. The salad works well on its own, but it is also nice with bread, rice, or a simple side dish.