Esqueixada: Shredded Salt Cod Salad
A traditional Catalan raw salad of flaked salt cod, tomatoes, onion, and olive oil—no cooking required. Bright, salty, and refreshingly simple.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 38g
freshlightspanishfishcrispycrunchyweeknightsummer
Ingredients
- 1 lb salt cod, soaked 24–48 hours, drained and shredded
- 4 medium ripe tomatoes, cut into 1/2-inch chunks
- ½ medium red onion, thinly sliced
- ¼ cup extra-virgin olive oil
- 2 tbsp sherry vinegar or red wine vinegar
- salt and black pepper to taste
Instructions
- 1
Place shredded salt cod in a large bowl.
- 2
Add tomato chunks, sliced onion, olive oil, and vinegar to the bowl.
- 3
Toss gently until everything is coated and flavors meld, about 1 minute.
- 4
Taste and adjust salt and pepper as needed—the cod is already salty.
- 5
Serve immediately while tomatoes are crisp and fresh.
Tools you’ll need
- large mixing bowl
- sharp knife
- cutting board
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