Octopus Salad (Ensalada de Pulpo)

Name: Octopus Salad (Ensalada de Pulpo)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Mexican
Ingredients: One 2 pound octopus, cleaned; Salt; Several large sprigs of fresh oregano; Several large sprigs of fresh parsley; Several sprigs of fresh cilantro; 1 cup seeded, chopped cucumber (peeled if the peels are thick and bitter, otherwise leave them on); 1/2 cup finely chopped red onion; 3 green onions, sliced, including some of the darker green ends; 1 fresh jalapeno, seeded and minced (test for heat, if really hot, only use a small amount); 1/2 cup (loose) chopped fresh cilantro, including tender stems; 1/2 teaspoon dried oregano; 2 Tbsp lime juice; 2 Tbsp cider vinegar; 1/4 cup olive oil; 2 cups chopped, seeded tomatoes