Grilled Choriatiki, Feta and Octopus


  • 6 ripe vine tomatoes
  • 1 onion
  • 1 cucumber
  • 150 g feta
  • the juice of 1 lemon

  • 6 tablespoons olive oil
  • 2 tablespoons oregano
  • 400 g cooked octopus tentacles
  • 100 g of kalamata olives


  1. Wash the tomatoes and cut them into cubes. Peel the onion and finely slice it. Peel the cucumber, remove the seeds and cut it into cubes. Also cut the feta into cubes.

  2. In a bowl, mix the lemon juice, 2 tablespoons of olive oil and the oregano. Brush the octopus tentacles generously with this mixture.

  3. Brown the tentacles for 5 minutes in an oiled pan. Mix them with the vegetables and olives.

  4. In another non-stick frying pan, without fat, grill the feta cubes for 4 minutes, turning them halfway through cooking.

  5. Place the feta cubes on the salad, adjust the seasoning, drizzle with the remaining olive oil and enjoy immediately.

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