Octopus Salad
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
2 octopuses (about 2 pounds each); ask the fishmonger to clean and separate the octopus
Pinch of red-pepper flakes
1 large red vine-ripened tomato, cut into eighths
1 large yellow vine-ripened tomato, cut into eighths
1 large Vidalia or sweet onion, sliced into 1/4-inch slices
Sea salt and freshly ground black pepper, to taste
3 ounces feta cheese, crumbled Fresh mint leaves

Vinaigrette
1/3 cup extra-virgin olive oil
14 cloves garlic, coarsely chopped
4 small shallots, coarsely chopped
2 tablespoons chopped basil
1 teaspoon thyme leaves
1 sprig of mint (plus additional mint for garnish)
2 tablespoons dry oregano (preferably from Greece)
1 tablespoon Dijon mustard
2 teaspoons kosher salt
1 teaspoon freshly ground white pepper
1/2 cup rice wine or other distilled white vinegar
2 fresh or marinated anchovy fillets (fresh strongly recommended)