Salted Cod Salad

The heat is on and, as in every Summer, I struggle to eat. If you are like me, warm meals feels as good as a cold drink on a snowy day. For that reason, I have been cooking mostly light, cold meals. It might sound unappetizing but it is, actually, very pleasant. 

Today's suggestion is from Portuguese inspiration and features salted cod, roasted green peppers, fresh tomatoes, celery and olives.

Start by cooking two pieces of salted cod (previously soaked for, at least, 24 hours and several water changes). To get flaky cod, bring the water to a boil and immediately low the heat to a simmer point. Simmer for 5 minutes, turn off the heat and let it sit, covered, for 10 minutes more.

In the meanwhile, roast two green peppers, either in the oven, on the grill or on the stove top. When roasted, put them in a plastic container with the lid closed up tight. The steam formed will allow to easily peel the peppers. 

After cooking the cod, let it cool and clean it from skin and bones. Set aside to cool completely.

Deseed two ripe tomatoes and cut them into cubes; take two stalks of celery and slice them thinly; and slice 1/2 cup of olives (any in particular. Your favorites will do perfectly). Skin the peppers and cut them into stripes.

Combine everything in a large bowl and refrigerate. Before serving, add a pinch of salt, black pepper, and a simple vinaigrette made of two parts of olive oil and 1 part of red wine vinegar. Mix thoroughly. Finish with chopped parsley and serve. The time in the fridge depends on how cold would you like the salad and of the time you have until serve it. 

This is one of my favorite Summer dishes mainly because I can serve it cold, its relatively quick to make, and it contains some of my favorite ingredients: salted cod, roasted peppers, tomatoes and olives. It is the perfect way to freshen and finish a lazy hot day.

Happy cooking and bon appetit!!