1 Octopus [cooked]
1 Small Red Onions [diced] 4 Garlic Cloves
2 Lemons for Juice
4 Spoons of Olive Oil
4 Roma Tomatoes [sliced] 1 Cucumber [diced]
1⁄2 Red Pepper [diced]
1 Bunch of Cilantro 1 Bunch of Parsley Salt and Pepper
Preparation: Marinate the octopus over-night with garlic, olive oil, and lemon juice. To make the salad, toss the red onions, tomatoes, cucumber, cilantro, parsley, salt, pepper, lemon juice, and olive oil. Serve with country bread.