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Salt Cod, Tomato And Chickpea Salad

serves 4-6 as an appetizer

This is a filling and protein-rich Mediterranean-style salad, full of flavor from salt cod, mixed herbs and ripe tomatoes. The tomatoes are a key ingredient -- make sure to use the sweetest, ripest ones available.


4 ounces prepared salt cod
2 pounds cooked chickpeas
1/4 cup extra-virgin olive oil
2 tablespoons rice wine vinegar
1 tablespoon fresh thyme, chopped
1 teaspoon dried summer savory
4 ripe tomatoes, peeled, seeded and chopped
1/2 teaspoon lemon zest


prep: 25 minutes
total: 1 hour , plus 24 hours to soak salt cod


sauté pan
large saucepan
mixing bowl


1. In a sauté pan, cover the salt cod fillets with 1 inch of water and bring to a simmer over medium heat. Cover the pan, remove from heat and let stand for 20 minutes, or until the flesh flakes easily. Take the fillets out of the water, cool slightly and remove the skin and bones. Flake the fish into chunks.

2. Meanwhile, in a large mixing bowl, combine the remaining ingredients and mix well; cover and refrigerate for 20 minutes.

3. Add the salt cod chunks, mix well and adjust salt and pepper to taste before serving.

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