Ingredients
1.5 lb octopus (cleaned and cooked)
1 cup cherry tomatoes (halved)
1 cucumber (sliced)
1 small red onion (thinly sliced)
1/4 cup fresh parsley (chopped)
1/4 cup fresh cilantro (chopped)
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
2 tbsp red wine vinegar
1 garlic clove (minced)
Salt (to taste)
Black pepper (to taste)
1/4 tsp crushed red pepper flakes (optional)
Directions
1. Start by cleaning and cooking the octopus. Once it’s done, let it cool and then cut it into bite-sized pieces.
2. In a large mixing bowl, combine the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
3. Add the chopped fresh parsley and chopped fresh cilantro to the bowl.
4. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, and minced garlic.
5. Pour the dressing over the vegetables and herbs in the large mixing bowl.
6. Gently add the octopus pieces to the bowl and stir everything together until well combined.
7. Season with salt, black pepper, and crushed red pepper flakes (if using) to taste.
8. Mix the salad again to ensure all ingredients are evenly coated with the dressing.
9. Serve immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld.