Polpo all’insalata (Octopus Salad)

• 1 kilo (2 lbs) octopus pre-cooked (see Notes)

For the dressing:

• 150 ml 9a bit over 1/2 cup0 olive oil
• The juice of a half or a whole lemon
• 1-2 garlic cloves peeled and finely minced
• A few sprigs of fresh parsley finely minced
• salt and pepper
• red pepper flakes optional

Optional:

• potatoes boiled in their skins, then peeled and cut into wedges
• olives
• capers packed in brine, [or caper berries]
• celery thinly sliced
• carrots peeled and thinly sliced
• cherry tomatoes cut in half
• To serve:
• Arugula or tender lettuce leaves
• Lemon slices or wedges