Chop the octopus (pic. 1). Peal the tomato and cut in dace. Open the peppers length-wise, remove the seeds and filaments and cut in dice. Peel and chop the onion (pic. 2). Beat the vinegar with the salt and add the olive oil stirring constantly. Put the vegetables together with the octopus on the serving dish. Drizzle with vinaigrette and serve cold.
