Looking for a light, refreshing, and delicious meze?

Try this amazing plate of boiled greens, tender potatoes, juicy cherry tomatoes, and flavorful octopus, all drizzled with olive oil and a squeeze of fresh lemon juice. It’s a perfect balance of flavors and textures that will transport you straight to Greece!

Ingredients

Fresh greens (e.g., spinach, dandelion greens, or chard)

4-5 medium-sized potatoes

Cherry tomatoes (about 6-8)

1 small octopus

Fresh parsley (for garnish)

1 tsp oregano

Olive oil lemon (for squeezing)

Directions

Boil the greens until tender, drain and set aside.

Boil the potatoes until soft, then cut them into quarters.

Halve the cherry tomatoes.

In a pot of water, boil the octopus until tender (about 45-60 minutes), then slice into bite-sized pieces.

Arrange the boiled greens on a platter, place the quartered potatoes, halved tomatoes, and octopus on top.

In aa small jar mix olive oil, fresh squeezed lemon juice and oregano.

Garnish with finely chopped parsley, then drizzle with olive oil mixture before serving.

Enjoy!

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