Place the octopus, water, vinegar, garlic, wine corks, bay leaf
. In a medium saucepan and bring to a simmer
over medium heat and cook until tender, about 3 hours. Remove the octopus from the water and place on a platter lined with paper towels. Heat the grill or grill pan
. Cut the octopus into pieces, brush with olive oil, season with salt and pepper and grill for 1 to 2 minutes on each side.
Assembly: 2 cups mixed greens Lemon vinaigrette Chopped fresh basil and parsley
Toss greens in a large bowl with 3 tablespoons lemon vinaigrette and season with salt and pepper. Place the greens on a large platter and top with the grilled octopus. Drizzle with more of the vinaigrette, top with the onion slices and sprinkle with the fresh herbs.