Ingredients:

• One 300 gr octopus -cleaned, washed and cut into large pieces
• 1 and ½ litre water
• 1 tablespoon salt
• 100-150 gr onion -finely chopped
• 250 gr ripe tomatoes -peeled and cut into small pieces
• 2 tablespoons chopped parsley
• 2 spring onions -finely chopped
• 90 gr green cocktail olives -cut through the middle
• 2 tablespoons capers
• 4 tablespoons lemon juice
• ½ tablespoons sugar
• 2 tablespoons olive oil
• Seasoning

Preparation: 

• Put the water and the salt into a large saucepan and place the pan on high heat. Bring up to boil and add the cut octopus. Cook for 40-50 minutes or until the octopus is soft. Drain well.
• Into a large salad bowl put the drained octopus, chopped tomatoes, chopped onion, chopped parsley and the green olives and mix well.
• To make the sauce, mix the olive oil, lemon juice, salt and pepper in a separate bowl. Pour the sauce over the salad and mix well. Serve with fresh bread and butter