Wash the octopus in cold water.

With a small knife, remove the most from the center, where the tentacles begin.

Remove the head and the bag of the body.

Separate the tentacles.

Place the tentacles in a pot and add 2-3 tbsp of cold water.

Add the one tbsp of red wine vinegar and the bay leaves

Bring to boil, lower the heat and cook at medium for about 40-45 minutes, until the octopus is fork tender.

While the octopus is cooking, prepare the remaining ingredients.

Preheat the grill to medium high (or use a stovetop grill pan)

Remove the octopus from the pot and discard the bay leaves and the liquid.

Spray the gill or grill pan with olive oil and grill the octopus for about 10-15 minutes, turning it halfway.

Remove the octopus from the grill and slice it to 1/2 inch thick.

In a bowl, mix all the remaining ingredients and add the sliced octopus.

Mix and serve.