For the salad:
1 octopus (about 400 g)
1 rucola salad bunch
8 small tomatoes
1 red pepper
3 tea spoons of olive oil
Balsamic Vinegar of Modena Mazzetti l’Originale Two leaves
parsley, salt and pepper
Cook the octopus for 20 minutes in water with the red pepper. Leave it to cool in the cooking water. Then chop it.
In the meantime, boil the potatoes and cut them in small cubes with the tomatoes, the onion and the rucola.
In a big bowl season the vegetables and the chopped octopus with oil, salt, black pepper and Balsamic Vinegar of Modena Mazzetti l’Originale Two leaves. Then add the chopped octopus and mix.
Put the octopus salad in four small bowls and press. Take the bowls off and serve garnishing with some drops of Balsamic Vinegar of Modena Mazzetti l’Originale two leaves.