I didn’t plan to fall in love with salted cod. In fact, the first time I made this baccalà salad, I was just trying to clean out the fridge before a heatwave melted me into the tiles.
One lonely fillet, a handful of black olives, some Mediterranean spices, and boom—accidental genius. This cod fish recipe is salty, zesty, and borderline addictive. It’s the kind of dish that looks like you tried… when really, you just didn’t want to cook.
Cold Salted Cod Salad with Cherry Tomatoes, Capers, and Black Olives
Equipment
- Knife
- Cutting board
- Large bowl
- Small bowl
- Large pot
- Garlic press
- Mixing spoon
Ingredients
- 14 oz salted cod fillet
- 2 cups cherry tomatoes halved
- ⅔ cup pitted black olives
- 2 tablespoons capers rinsed
- 2 tablespoons chopped fresh parsley
- 1 garlic clove
- ¼ cup extra virgin olive oil
Instructions
- Soak the Cod: Rinse the salted cod and soak it in cold water for 24 hours, changing the water 2 or 3 times. This step is non-negotiable unless you enjoy salt bombs.14 oz salted cod fillet
- Chop the Veggies: Cut the cherry tomatoes in half, slice the olives if you’re feeling fancy, and rinse the capers to lose that salt crust. Toss it all into a large bowl.2 cups cherry tomatoes, ⅔ cup pitted black olives, 2 tablespoons capers
- Cook the Cod: Cut the cod into chunks and boil it in water for 5 to 6 minutes. Do not overcook it—unless you like chewing on shoe leather.
- Mix It Up: Drain the cod, let it cool slightly, then add it to the bowl with the veggies.
- Make the Dressing: Smash a garlic clove with a garlic press and stir it into a small bowl with the parsley and olive oil. Mix it like you mean it.2 tablespoons chopped fresh parsley, 1 garlic clove, ¼ cup extra virgin olive oil
- Dress and Chill: Pour the garlicky goodness over the salad, give everything a gentle mix, and pop it in the fridge for 1 to 2 hours. Let the flavors party before you serve.
Cold Salted Cod Salad: Tips From Someone Who’s Messed This Up So You Don’t Have To 🧂🍴
🧂 Salted Cod Is… SALTY. Really.
This isn’t the time to underestimate fish. Soak that thing like it owes you money—for at least 24 hours, changing the water a few times. Otherwise, your salad’s going to taste like the ocean slapped you in the face.
🔥 Boil, Don’t Bury It
Five to six minutes in boiling water is plenty. Walk away to check Instagram and you’ll come back to shredded cardboard. Keep it short, keep it gentle.
🍅 Tomatoes That Don’t Cry
Use small, firm tomatoes—grape or cherry are perfect. Datterini if you’re fancy. Anything too juicy will water down the flavor and turn your salad into gazpacho with identity issues.
🫒 Use Good Olives, Not Sad Canned Ones
Skip the flavorless canned slices. Go for real, oil-cured black olives or kalamatas. They add depth. They add drama. And they don’t taste like disappointment.
🧄 Garlic: Raw, Bold, and Unapologetic
One clove pressed into the olive oil is magic. Two if you like your food to come with a side of vampire protection. Just don’t forget to mix it well—raw garlic clumps are no joke.
🥔 Add Potatoes… If You’re Into That
Boiled, cubed potatoes make this heartier. Great if you’re serving it as a main dish. Not great if you’re trying to keep things light and breezy.
🌿 Chill Before You Brag
Give the salad at least an hour in the fridge before serving. It’s like revenge—it’s best served cold, and it gets better the longer you wait.
🥄 Extra Oil Is Not a Crime
The cod and capers soak it up like sponges. Don’t be stingy. Use good extra virgin olive oil, and go ahead—add that extra spoonful. You deserve flavor.
