GRILLED OCTOPUS SALAD | SEAFOOD | THE SEVEN FISHES

Ingredients

• 4 to 5 pounds whole octopus, thawed and rinsed
• 2 bay leaves
• 2 tablespoons kosher salt
• 2 tablespoons olive oil
• 1 teaspoon white wine vinegar
• juice of 1/2 lemon
• 1 stalk celery, halved lengthwise and shaved
• 1/4 red onion, sliced thin
• 10 heirloom cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1/2 cup Greek olives, rough chop
• 2 to 3 tablespoons fresh parsley, chopped
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper