Octopus Salad

Ingredients:

• 1 small octopus
• 1 lemon
• 1 small red onion
• 1 bell pepper
• 1 cup cherry tomatoes
• 1/4 cup Kalamata olives
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and black pepper, to taste

Instructions:

1. Clean the octopus and remove the beak and eyes. Cut the tentacles into small pieces and place them in a pot with enough water to cover. Squeeze the juice of 1 lemon into the pot and bring it to a boil.
2. Reduce the heat to medium-low and let the octopus simmer for about 45 minutes, until tender. Drain and let it cool down.
3. While the octopus is cooling, thinly slice the red onion and bell pepper. Cut the cherry tomatoes in half and pit the olives.
4. In a large bowl, mix together the olive oil, red wine vinegar, salt, and black pepper to make the dressing.
5. Add the cooked octopus, red onion, bell pepper, cherry tomatoes, and olives to the bowl with the dressing. Mix well.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
7. Serve the octopus salad cold as an appetizer or a light meal. Enjoy!