Lunch · 25 min · spanish

Esqueixada

Spanish flavors, weeknight effort. Salt cod meets ripe tomatoes in a 25-minute lunch worth keeping in rotation. Each serving lands at 236 calories with 2g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Salt cod
• 4 Ripe tomatoes
• 1 Red onion
• 1/2 cup Black olives
• 1/3 cup Olive oil
• 2 tbsp Red wine vinegar

Steps

1. Desalt the cod 24 hours, changing water 3 times; pat very dry.
2. Shred the cod by hand into rough flakes — esqueixada means “torn,” and the texture must be hand-torn, never sliced.
3. Dice the tomatoes and thinly slice the onion; toss with the cod and olives.
4. Dress boldly with olive oil and vinegar; the salad should glisten.
5. Chill 30 minutes so the flavors marry and the cod firms.
6. Serve cold with crusty bread; Catalonia’s refreshing answer to a hot summer day.
7. No cooking, no fuss — just impeccable ingredients treated with respect.

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