If you are looking for a simple Spanish summer salad with big Mediterranean flavor, Catalan Esqueixat is hard to beat. Made with hand-shredded salt cod, ripe tomatoes, green pepper, black olives, and plenty of extra virgin olive oil, this traditional Catalan salad needs no cooking and only a handful of ingredients. Prepare it ahead, let the flavors mingle, and serve it chilled for a wonderfully refreshing summer meal.

Catalan Esqueixat: A Simple Salt Cod and Tomato Salad

Name: Catalan Esqueixat: A Simple Salt Cod and Tomato Salad
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: Spanish
Ingredients: 400 g (14 oz) salt cod, desalted in water and drained; 2 ripe tomatoes, diced; 1 large Italian green pepper, finely diced; 12 pitted black olives, halved; 3–4 tbsp extra virgin olive oil, plus more to finish; Salt, only if needed

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Why This Catalan Esqueixat Belongs in Your Summer Kitchen

There are few things more appealing on a hot summer day than a meal that requires almost no cooking. Esqueixat is a perfect example of the Mediterranean way of turning a handful of simple ingredients into something genuinely delicious.

This traditional Catalan salad combines the salty, delicate flakes of desalted cod with juicy ripe tomatoes, crisp green pepper, black olives, and a generous drizzle of extra virgin olive oil. The tomato juices naturally mingle with the olive oil and cod as the salad rests, creating its own flavorful dressing without the need for vinegar or complicated seasonings.

The best part is that it actually benefits from being made ahead. I like to prepare it the day before, giving the cod time to absorb the tomato juices and olive oil while the flavors become deeper and more harmonious. Served well chilled, it is the kind of effortless summer dish that feels just as appropriate for a family lunch as it does for a relaxed Mediterranean dinner.

And if you are new to esqueixat, the name itself tells you something important about the recipe: the cod is not cut with a knife. It is torn into flakes by hand. Besides giving the salad its characteristic rustic texture, this is also the perfect moment to feel for and remove any remaining bones.

If you love simple Mediterranean salads made with seasonal ingredients, there is much more to discover. From fresh vegetable salads to creamy potato dishes and complete rice, pasta, and legume salads, The Ultimate Guide to Spanish Summer Salads: Fresh, Colorful & Ready for the Beach brings together some of my favorite ways to eat well when temperatures rise. Explore the guide and discover the Spanish summer salads that are made to be prepared ahead, chilled, and enjoyed whenever you are ready to eat.

Ready to master Spanish coastal cooking? Browse all our step-by-step recipes in the Spanish Fish & Seafood Recipes hub.

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Ingredients

Metric Amount	Imperial Amount	Core Ingredient	Preparation
400 g	14 oz	Salt cod	Desalted in water, drained and shredded by hand; do not substitute with regular fresh or pre-desalted cod
2 medium	2 medium	Ripe tomatoes	Cut into small cubes
1 large	1 large	Italian green pepper	Finely diced
12	12	Black olives	Pitted and halved
3–4 tbsp	3–4 tbsp	Extra virgin olive oil	For dressing
To taste	To taste	Salt	Only if needed

Instructions

1. Desalt the cod

Place the salt cod in a large bowl and cover completely with cold water. Refrigerate and change the water several times as needed, depending on the thickness and saltiness of the cod, until it is properly desalted. Drain thoroughly before using.

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2. Shred the cod by hand

Once the cod is desalted and well drained, use your fingers to gently pull it apart into irregular flakes. As you shred it, check carefully for any remaining bones and remove them. Do not cut the cod with a knife—the rustic, hand-shredded texture is an essential part of esqueixat.

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3. Prepare the vegetables

Dice the ripe tomatoes and finely chop the green Italian pepper. Halve the pitted black olives and place everything in a large bowl.

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4. Combine and let the flavors develop

Add the shredded cod to the tomatoes, green pepper, and olives. Drizzle generously with extra virgin olive oil and gently toss everything together, taking care not to break up the tomatoes too much. Cover and refrigerate for several hours, preferably overnight. During this time, the tomatoes release their juices, which mingle with the olive oil and cod, creating a simple, naturally flavored dressing and allowing all the ingredients to become beautifully integrated.

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5. Serve chilled

Take the esqueixat from the refrigerator shortly before serving and give it a gentle toss. Taste before adding any salt—the cod and olives may already provide enough seasoning. Finish with another drizzle of good extra virgin olive oil and serve chilled or slightly cool.

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Can I use regular desalted cod instead of salt cod? It is best not to. Catalan esqueixat is traditionally made with salt cod that is desalted at home, rather than fresh cod that has simply been soaked in water. The curing process gives the cod a firmer texture and a distinctive savory flavor that develops beautifully as it rests with the tomato juices and extra virgin olive oil. Using regular fresh or simply soaked cod will produce a much milder salad and can make the finished dish feel watery and lacking in character.

Why should I shred the cod by hand? It is an essential part of esqueixat. The name refers to tearing or shredding the cod into irregular flakes rather than cutting it with a knife. Working with your fingers also lets you feel for any small bones that may have remained and remove them before assembling the salad.

Can I make Catalan Esqueixat the day before? Absolutely, and I recommend it. A few hours of resting gives the tomato time to release its juices, which mingle with the extra virgin olive oil and the cod. By the next day, those juices have created a simple, naturally flavored dressing and the ingredients taste much more integrated.

Should I add salt to the finished salad? Taste it first. Properly desalted cod and black olives already provide plenty of seasoning. Adding salt before tasting can easily make the finished salad too salty.

What kind of olive oil should I use? Choose a good extra virgin olive oil. There are so few ingredients in esqueixat that the quality of the olive oil really matters. A fruity, flavorful EVOO becomes part of the dressing as it combines with the tomato juices and salted cod.

Common Mistakes to Avoid When Making Catalan Esqueixat

Not desalting the cod properly: This is the most important step. If the cod is still too salty, it will overpower the tomatoes, pepper, and olive oil. Always taste the cod before assembling the salad and continue desalting if necessary.

Cutting the cod with a knife: Don’t. Esqueixat should have irregular, hand-torn flakes rather than neat cubes or slices. Shredding it with your fingers gives the salad its characteristic rustic texture.

Skipping the bone check: Take advantage of the hand-shredding process. Even a well-prepared piece of salt cod can occasionally contain a small bone. Run your fingers carefully through the flakes as you shred them and remove anything you find.

Using pale, underripe tomatoes: The tomatoes are part of the dressing. Ripe, juicy tomatoes release the flavorful juices that mingle with the olive oil and cod during the resting time. Firm or flavorless tomatoes will leave the salad tasting flat and dry.

Adding too much seasoning: Let the cod and olives do some of the work. This is a deliberately simple salad. Taste it after the ingredients have rested together before adding salt or other seasonings.

Serving it immediately: Give the salad time to develop. Although you can eat it straight away, several hours in the refrigerator allow the tomato juices, olive oil, and cod to mingle. The result is noticeably more flavorful the next day.

Catalan Esqueixat Ingredient Swaps & Variations

For a slightly milder salad: Use green olives instead of black olives. They will give the salad a brighter, more pronounced olive flavor while keeping the same simple Mediterranean character.

For extra acidity: Add a small splash of wine vinegar. Traditional versions can vary, and a little vinegar can give the salad a sharper finish. Start with a very small amount so it does not overpower the natural tomato juices.

For a more substantial version: Add cooked white beans. A handful of tender white beans turns the salad into a more filling meal while keeping it firmly within the Catalan and Mediterranean tradition.

For extra freshness: Add a little finely sliced onion. Although this version keeps the ingredient list deliberately simple, a small amount of mild onion adds crunch and a sharper contrast to the juicy tomatoes and salt cod.

Looking for another salt cod and pepper salad? Try Esgarraet. If you enjoy the combination of salt cod, roasted peppers, garlic, and extra virgin olive oil, discover my Esgarraet, a traditional Valencian recipe where roasted red peppers and shredded salt cod come together in a beautifully simple cold dish. It is another delicious example of how different Spanish regions turn a few humble ingredients into unforgettable Mediterranean food.

Recipe Card

Catalan Esqueixat: A Simple Salt Cod and Tomato Salad

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Looking for an authentic Spanish summer salad with big Mediterranean flavor? Catalan Esqueixat is hard to beat. Made with hand-shredded salt cod, ripe tomatoes, green pepper, and black olives, this traditional raw salad requires no cooking at all. Prepare it ahead and serve chilled for a refreshing, flavor-packed summer meal.

Prep Time 15 minutes

Additional Time 4 hours

Total Time 4 hours 15 minutes