Cold Salted Cod Salad with Cherry Tomatoes, Capers, and Black Olives
This is your new go-to summer fish salad when you want to impress people without actually doing much. It’s salty, zesty, and packed with Mediterranean vibes thanks to the holy trinity of capers, black olives, and juicy cherry tomatoes—plus, it’s basically impossible to mess up.
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.
