1.Place octopus in a medium heatproof bowl. Pour boiling water over octopus to cover; stand for 2 minutes, drain. Combine octopus in a large bowl with garlic, parsley, oregano, onion, bay leaves, oil, rind and juice. Cover, and refrigerate for 30 minutes.
2.Cook olives on a heated oiled barbecue plate (or grill or grill pan) until hot. Transfer to a medium bowl with the mesclun and tomatoes; toss gently.
3.Cook octopus on a heated oiled barbecue plate; add to salad. Serve with lemon wedges.