Bacalao is the Spanish term for dried and salted cod. The process of drying and salting cod started as a way to preserve the fish to transport to the market. The flavor and texture it gives the cod is a bonus.
Historically, bacalao was solely made of Atlantic cod but due to overfishing it recently includes pollock, haddock, and blue whiting. Finding real cod bacalao is a real treat. However, it is ok to use other varieties of dried salted fish.
This salad has become one of my favorite easy make ahead meals. Served chilled or room temperature it’s the perfect recipe for the summer. Although the main ingredient is salted cod, it is not overly salty, and it is not fishy.
It is a great combo of mild saltiness from the fish and sweet from the combination of tomatoes, onions, and olive oil.