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Recipes
Octopus Pita with Summer Mediterranean Salad
We’ve stuffed this Mediterranean-inspired pita with charred octopus, tomatoes, cucumbers, feta, olives, and red onion.
Instructions:
- Medium dice the bell pepper, cucumber and onion, roughly chop the parsley and olives, and cut the cherry tomatoes in halves
- Lightly coat the cooked octopus tentacles with 1 tbsp oil and place on a hot grill, cook until a nice char is formed
- 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
- Cut the pita in half and the charred octopus tentacles into large pieces
- Stuff the pita halves with the summer salad and octopus pieces
Ingredients:
- 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
