Cod and tomato salad for Easter

Cod and tomato salad for Easter

Hen/Stag recipes with cod they have a lot tradition in this era of the year in our country. And today I propose one of the simplest that we can prepare, a cod and tomato salad with black olives. A perfect starter for lunch or a light dinner that you can have ready in 10 minutes.

Ideal at this time of year, but also in summer when you can enjoy it very cold, it is one of the salads I turn to most lately. I love its simplicity, its flavor and the possibility of adapt it to each time of the year. And although I now present it with warm cod, in summer I usually desalt this and leave it raw so that it cooks in the dressing.

Six ingredients, including seasonings, you don't need any more to prepare this salad. This time I have chosen a desalted cod for its preparation, but you could choose a salted one and desalt it yourself, as you prefer!

The recipe

Cod and tomato salad for Easter
This cod and tomato salad with black olives is a great choice at Easter, but also in summer since it is also enjoyed cold.
Author
Recipe type: Salads
Rations: 2
Preparation time: 
Cooking time: 
Total time: 
Ingredients
  • 2 ripe tomatoes
  • 120g. desalted cod
  • 12 black olives
  • Olive oil
  • Sal Island
  • Pepper
Preparation
  1. We cut the tomatoes ripened in cubes or pieces of similar size and place them in a bowl.
  2. We pour two tablespoons of oil, a pinch of salt and pepper and mix well.
  3. Then we cook the cod or we steam it. I made it in strips to make it faster and I barely had it for two minutes once the water started to boil.
  4. Once the cod is cooked, we drain it and we break it down.
  5. Now, to present the salad, we place the tomatoes in a bowl and we add the crumbled cod to these.
  6. Now, we add the black olives and sprinkle with a little oil.
  7. The cod salad with tomato and black olives is now ready to serve.

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