Preheat a grill or grill pan to medium-high heat.
In a bowl, combine the olive oil, minced garlic, dried oregano, salt, and pepper. Mix well to create a marinade.
Place the octopus tentacles in the marinade and toss to coat them evenly.
Grill the octopus tentacles for approximately 30-40 minutes, turning occasionally, until they are charred on the outside and tender on the inside. Cooking time may vary depending on the size and thickness of the tentacles.
Remove the grilled octopus from the heat and let it rest for a few minutes.
Slice the grilled octopus into bite-sized pieces.
Arrange the torn lettuce leaves on a serving platter or individual plates.
Place the grilled octopus pieces on top of the lettuce.
Drizzle the dish with fresh lemon juice and an extra drizzle of olive oil, if desired.
Serve the Grilled Octopus with Lettuce and Lemon immediately, accompanied by lemon wedges on the side.
