Grilled Octopus Recipe with Cherry Tomatoes and Vinaigrette

Have you ever wanted to serve your family a beautiful grilled octopus dish? Thanks to Bianca at Delano and its Corporate Executive Chef Brian Massie, you now have a step-by-step recipe with all the details you could ever need to finally impress those rigid in-laws.

Thankfully, the recipe is pretty simple in direction, allowing you to finally feel comfortable in your cooking skills. From the halved cherry tomatoes displaying the charred octopus to the parsley garnish, this dish certainly looks lovely, especially against the backdrop of a pristine white plate.


  • Octopus charred, 4 pc
  • 5.00 oz cherry tomatoes halved
  • 0.25 cup minced garlic very fine
  • 0.25 tsp minced shallot very fine
  • 0.25 tsp Octopus vinaigrette
  • 1.00 oz minced chive
  • 0.25 tsp micro parsley
  • 0.25 tsp basil infused olive oil
  • 0.25 tsp salt
  • 0.25 tsp pepper

Char octopus tentacles. Allow to cool slightly and portion. Drizzle with basil infused olive oil and reheat.

Mix halved cherry tomatoes with shallot, garlic, chive and dress with basil oil, and season salt and pepper.

Build plate with a small mound of the tomatoes on the base of the plate. Place the four pieces of octopus on top of the tomatoes. Place a couple tomatoes on top of the octopus garnish with micro parsley. Drizzle vinaigrette over and slightly around mound of octopus and tomatoes.



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