Octopuses In Salad

Preparation:

Preparation: Wash the octopus well, then cook it in 200 cl of water together with the vinegar and salt. Cover halfway and cook over medium heat for about an hour. To be sure that the octopus is cooked, pierce it with a fork. If the fork enters easily, the octopus is cooked. Drain it and hold it under cold water for a moment, rubbing off the purple skin. Wash and chop the parsley and mint. Cut the octopus into small pieces and season it with parsley, mint, lemon juice, oil, garlic, salt and pepper. Mix well and marinate for about 4 hours in a cool place. Before serving, stir and add a little more lemon juice. Serve the salad with slices of toasted bread.