Octopus Salad with Cherry Tomatoes
Rinse the octopus, and bring 2 liters (approximately 2 quarts) of water, vinegar, and 1 tablespoon of salt to a boil. Reduce the heat, cover, and simmer for 1-1.5 hours. Add the herbs during the last 15 minutes of cooking. Use a fork to test the doneness of the octopus. If a fork is easily inserted and pulled out, it's ready. Remove from the cooking liquid and let cool.
Preheat the broiler.
Rinse and halve the tomatoes. Rinse the arugula and spin dry. Mix the oil with the lemon juice. Season to taste with salt and pepper.
Cut the octopus into bite-sized pieces. Broiler for 5-8 minutes on an oiled pan, turning occasionally.
Mix with the tomatoes, arugula, and the vinaigrette. Serve in bowls.