Esqueixada (Catalan Salt Cod, Tomato and Onion Salad)

Esqueixada takes its name from the Catalan verb ‘to shred,’ since the salt cod is torn by hand rather than cooked. It is a refreshing, no-cook salad that Catalans make in summer, when tomatoes are at their best.

Ingredients

• 8 oz boneless salt cod (bacalao), desalted (see note)
• 3 ripe tomatoes, cut into wedges
• 1/2 red onion, thinly sliced
• 1/2 cup black olives (preferably Arbequina or Kalamata)
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Freshly ground black pepper
• 2 hard-boiled eggs, quartered (optional)
• Fresh parsley, chopped, for garnish

Instructions

1. Desalt the cod
   Soak the salt cod in cold water in the fridge for 24-36 hours, changing the water 3-4 times, until the flesh tastes only mildly salty. Skip this step if using pre-soaked cod.
2. Shred the cod
   Pat the cod dry and shred it into thin strips by hand, discarding any skin or bones.
3. Combine the salad
   In a large bowl, toss the shredded cod with the tomatoes, onion, and olives.
4. Dress the salad
   Drizzle with olive oil and vinegar, and season with black pepper. Toss gently to combine.
5. Serve
   Arrange on a platter, top with hard-boiled eggs if using, and scatter with parsley. Serve chilled or at room temperature.

Esqueixada is best made a few hours ahead so the flavors have time to mingle.