The Mediterranean is more than a place — it’s a feeling.
In this video, we explore one of its most iconic dishes: Octopus Salad, a staple of traditional Meze culture.
Join me as we dive deep into the preparation — from fresh ingredients to the final drizzle of olive oil — and uncover what makes this dish so uniquely Greek.
Whether you’re a food lover, a traveler, or simply curious about the taste of the sea, this episode will bring you right to the heart of the Mediterranean table.
🍽️ Watch till the end to discover the secret ingredient that gives this Octopus Salad its unforgettable flavor!
👇 Let me know in the comments:
Have you ever tried Greek Meze before? What’s your favorite dish?
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📍 Location: Greece
🎥 Filmed by: Huggo
& Edited by: Hamad Ali
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💬 Share your thoughts in the comments — Have you ever tried Octopus Meze before?
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Hey. Hey. Octopus salata on the seaside. I bought octopus. It’s not here from the water. I bought them just over a kilo. Real nice octopus. I don’t have to smash it on a stone. I put it in the deep freezer. That breaks the tissue down. Octopus. Beautiful. to make a salad from. I’m going to cook it, cut it in pieces, and let it one or two days, get full of taste in the refrigerator. When you want to grill it, you hang them out to let them dry in to lose the inside a little bit of all the liquid before grilling. octopus. The authentic way to dry octopus. You tenderize it and you hang it out in the salty air. Afterwards, it goes on the grill. And keep on watching till the end where I will reveal the next dish I make full flavored Greek food coming up and I will tell you on the end what I going to film for you. Hey. Hey. How the Greeks cook octopus. Simple, full of flavor. From this I’m going to make octopuria salata. No water, no stock, just octopus. Here on Samos, some Greeks add sometimes a little bit of red wine or grape vinegar or a spoon of tomato sauce or fresh tomato to get more depth and to tenderize the octopus even more. on low heat for an hour in his own juices. The octopus is simmering on one 1 and 1/2 kilo octopus. After cooking, I’m going to add two carrots for sweetness, two red peppers, two green peppers, and two red onions, all in rough pieces. two spoons of chopped tomato, garlic clove, pepper and salt, and a good tablespoon of oregano. In a moment, I’m going to add two bay leaves and two crushed garlic cloves while the octopus is still simmering. When I cut the tender octopus in bite-siz pieces, this is nice steaming away. getting nice and soft in his own juice. All the juice from the octopus. I add the two garlic. Three, four bay leaves so they get soft while simmering. Afterwards, I will reduce take away the juice from the pan, cut the octopus in bite-sized pieces, and we’ll sauté this vegetables and the herbs in the pan with some olive oil. And then mix them together to cool down. Octopurio salada. Look at that. It smells like a Greek kitchen. Beautiful. Finishing the octopodia salata. In the pan, I have sauteed onion, peppers, the whole lot with some nice olive oil. I put it off. I add the cooked octopus, lemon juice or some real nice good quality lemon oil, some salt to taste and pepper. And I’m going to add a real good splash of dark vinegar. You can always add more later to taste. P is closed. Now we’re going to let this cool down and overnight in a container. It will be beautiful absorbing all the tastes, but especially the taste of the octopus cooked in its own juices. Friends and maz table with some food. Nice shrimp. Small fishes, octopusia, salata, of course, sziki, crusty bread, mixed salad, cape pis, of course, a nice bottle of wine. What can we do? Some homemade pesto. And my friend Yanni made a beautiful sweet potato cheese pie. All with good olive oil, local peppers. Enjoy the little feast. Greek maz at home.
Dining and Cooking