1-First step: Prep the octopus and get the pot ready Start by thawing the octopus if it is frozen, then rinse it well under cool water. Set out a large pot and fill it with enough water to fully cover the octopus later. Add the 2 tablespoons kosher salt and the 2 bay leaves now so the water is ready once it boils. This first setup makes the rest of the cooking smoother. Bring the pot to a boil over high heat. While the water heats, pat the octopus dry with paper towels. If you are using a whole octopus, it may look a little intimidating at first, but that is normal. Once it goes into the hot water, it starts to soften and curl.

2-Second step: Use the dunk-and-lift method When the water reaches a rolling boil, hold the octopus and dunk it into the pot, then lift it back out. Repeat this 3 to 5 times. This helps the tentacles curl and gives the exterior a better texture. After that, lower the octopus fully into the pot. Reduce the heat to a gentle simmer. Let it cook for 45 minutes to 1 hour, depending on size. The octopus is ready when a knife or fork inserts with little resistance. If the meat still feels tough, keep simmering a bit longer and test again. Good rule of thumb: tender octopus should feel easy to pierce, not rubbery or stiff.

3-Third step: Cool, clean, and separate the tentacles Once the octopus is tender, remove it from the pot and let it cool enough to handle. Set it on a cutting board and cut off the tentacles. Discard the head. For this salad, the tentacles are the part you want. They have the best texture and look great once sliced. If some pieces are larger than others, trim them into more even sections. You can also adjust your knife cuts later depending on how chunky you like your salad. Some people prefer bigger bite-size pieces, while others like smaller ones that mix more easily with the vegetables.

4-Fourth step: Grill for quick char Heat your grill until it is very hot. If you are using a gas grill, aim for high heat. If you are using a grill pan indoors, preheat it well so the octopus sears fast. Brush the tentacles lightly with some of the olive oil if needed. Place the tentacles on the grill for about 1 minute, just long enough to get a little char. This step adds smoky flavor without drying out the meat. Since the octopus is already cooked, you only need a short grill time. Flip only if needed, but most of the time a quick sear on the first side is enough.

5-Fifth step: Cut into pieces and build the salad Once the tentacles come off the grill, cut them into 1-inch pieces. Add them to a large bowl with the remaining ingredients: 2 tablespoons olive oil, 1 teaspoon white wine vinegar, juice of 1/2 lemon, shaved celery, sliced red onion, halved heirloom cherry tomatoes, 1 teaspoon dried oregano, 1/2 cup Greek olives, 2 to 3 tablespoons chopped parsley, 1/2 teaspoon kosher salt, and 1 teaspoon black pepper. Toss gently so everything gets coated without breaking the tomatoes or bruising the herbs. Taste the salad and adjust with a little more oil, vinegar, or salt if needed. The flavor should feel bright, briny, and balanced.

6-Final step: Serve at room temperature Let the salad sit for a few minutes before serving so the flavors come together. Room temperature is best here because cold octopus can taste a little firm, while warmer salad brings out the lemon, oregano, and olive flavor more clearly. Serve it on a platter or in a shallow bowl for a nice look.