Octopus Pita with Summer Mediterranean Salad

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We’ve stuffed this Mediterranean-inspired pita with charred octopus, tomatoes, cucumbers, feta, olives, and red onion.

20 min


  1. Medium dice the bell pepper, cucumber and onion, roughly chop the parsley and olives, and cut the cherry tomatoes in halves
  2. Lightly coat the cooked octopus tentacles with 1 tbsp oil and place on a hot grill, cook until a nice char is formed
  3. Mix together the bell pepper, cucumber, onion, parsley, olives, tomatoes, feta, vinegar, juice of the lemon, 2 tbsp oil, and salt and pepper as desired
  4. Cut the pita in half and the charred octopus tentacles into large pieces
  5. Stuff the pita halves with the summer salad and octopus pieces
2 comensales 2 comensales
Recipe for 2 people


  • 8oz Spanish Octopus
  • 1/2 cup cucumber, medium diced
  • 1/4 cup crumbled feta
  • 1/4 cup mixed olive, rough chopped
  • 1/4 cup red onion, medium dice
  • 1 lemon
  • 3 tbsp fresh parsley, rough chopped
  • 2 tbsp champagne vinegar
  • 1/2 cup cherry tomatoes, halved
  • 2 pitas
  • 1/4 cup bell pepper, medium dice
  • 3 tbsp olive oil