Octopus salad with olives and capers: the fantastic seafood appetizer that is simple to make!

INGREDIENTS
1 octopus
320g of cherry tomatoes
Extra virgin olive oil
Salt
Dry oregano
Capers
120g of black olives
1/2 of onion

METHOD
1. Clean and cook the octopus in boiling water, dipping it and taking it out a couple of times. Cook for 30 minutes.
2. After cooking cut the octopus into pieces and also cut the cherry into small pieces.
3. In a bowl of octopus pieces add the extra virgin olive oil, salt, dry oregano, capers, black olives, and onion and mix to combine.
4. Finally add a little bit more olive oil and mix again. Serve on a beautiful plate and enjoy.
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