Octopus Saled

Ensalada de Pulpo         For 4 people            Prep time 10min

500g Cooked Octopus

1/2 Red Pepper

1/2 Green Pepper

1 Small Onion 

6 Cherry Tomatoes

1 Lemon

Red Wine Vintage

Extra Virgin Olive Oil

Salt

Pepper

Chop the tomatoes, oinion, peppers and octopus into bite sized pieces and place into a bowl.  Squeeze the lemon over the mix and drizzle with olive oil. Pour a good amount of red wine vinegar (around 50ml) and add salt & pepper to taste.

Mix it all together and you can add more olive oil or vinegar to taste. 
Its is a great summer salad.