Baccala Salad Recipe Italian: Salted Cod and Citrus Brightness

This Italian baccala salad transforms salted cod into a refreshing dish with bright citrus notes and Mediterranean flavors. The process begins with properly soaking the cod to remove excess salt, a crucial step that ensures perfect texture and taste.

Traditional techniques meet modern simplicity in this recipe, where tender cod meets crisp vegetables and a tangy dressing. The combination of rehydrated fish, fresh herbs, and citrus creates a balance that’s both elegant and approachable.

What emerges is a salad that’s rich in flavor yet light on the palate, ideal for warm weather or as a sophisticated starter. Each bite delivers the essence of Italian coastal cuisine.

Serve chilled for best results, allowing the flavors to meld together.

Ingredients for Baccala Salad Recipe Italian

Salted cod, citrus, and Mediterranean herbs create this vibrant, refreshing Italian salad.

The salted cod must be soaked properly. Start 24-48 hours ahead—change the water every 8-12 hours to remove excess salt. Look for thick, firm pieces at Italian specialty stores like Eataly or Di Bruno Bros. The citrus matters too—organic lemons and oranges have better zest flavor. If your cod was heavily salted, taste a small piece after soaking to check salt levels.

No salted cod? Fresh cod or haddock works in a pinch (skip the soaking, just poach briefly). Substitute red wine vinegar for white wine if that’s what you have. The olives can be any briny variety—green Cerignola or black Gaeta add nice texture. For the dressing, apple cider vinegar can replace white wine vinegar at a 1:1 ratio for a fruitier note.

The salad keeps well, but the cod continues to absorb flavors. Store in an airtight container for up to 3 days in the fridge. Best served chilled—let it sit 30 minutes at room temperature before serving for optimal flavor. The dressing can be made 2 days ahead and stored separately.

Step-by-Step Instructions for Salted Cod and Citrus Salad

Transform soaked cod into a vibrant Italian salad with bright citrus and briny accents.

Step 1: Prepare the Soaked Cod

Drain the 1.5 lb Salted Cod completely after its 24-48 hour soak. Pat it dry with paper towels to remove excess moisture. Flake the cod into 1-inch pieces using your fingers or a fork, checking for any remaining bones.

The flaking process should yield tender, opaque white chunks. If the cod resists flaking, soak it for another 6-8 hours in fresh water. This step ensures the fish has the perfect texture for absorbing the dressing and other flavors.

Step 2: Create the Citrus and Vegetable Base

Thinly slice the 1 whole Red Onion and dice the 3 pieces Celery Stalks. Zest the 1 whole Lemon and 1 whole Orange, then segment the fruit, removing any seeds. Combine these in a large bowl with the flaked cod.

The red onion provides a sharp contrast to the mild cod, while the celery adds fresh crunch. The citrus zest and segments bring bright, tangy notes that balance the saltiness of the fish. This combination creates the foundation of your salad.

Step 3: Whisk Together the Dressing

In a small bowl, whisk the 0.5 cup Extra-Virgin Olive Oil, 3 tbsp White Wine Vinegar, 1 tsp Dijon Mustard, minced 2 cloves Garlic Cloves, 0.5 tsp Salt, and 0.5 tsp Black Pepper until fully emulsified. The dressing should look thick and glossy.

Taste and adjust seasoning if needed, remembering the cod is already salty. The vinegar’s acidity cuts through the richness of the olive oil, while the Dijon mustard adds depth and helps the dressing cling to the ingredients.

Step 4: Combine All Elements

Pour the dressing over the cod and vegetable mixture. Add the chopped 0.5 cup Fresh Parsley, halved 0.5 cup Kalamata Olives, and rinsed 2 tbsp Capers. Gently fold everything together with a large spoon or spatula.

The parsley adds freshness, while the olives and capers contribute briny, salty notes that complement the cod. Be gentle to avoid breaking up the cod chunks. Let the salad sit at room temperature for 15-20 minutes to allow flavors to meld before serving.

Perfect Pairings for These Flavors

Wine Pairings

An Italian white wine like Vermentino from Sardinia complements the dish perfectly with its crisp acidity and citrus notes. For a richer option, try a Fiano from Campania—its honeyed depth balances the cod’s saltiness beautifully. 🍷

Bread Accompaniments

Serve with crusty ciabatta bread to soak up the dressing. I also love focaccia with rosemary—I buy mine from Eataly when I want to save time. The bread’s soft interior contrasts nicely with the salad’s texture.

Cheese Additions

Add shaved Pecorino Romano for a salty, sharp contrast that enhances the cod’s flavor. Alternatively, ricotta salata offers a milder, creamier option. Both cheeses are traditional in Southern Italian coastal cuisine.

Vegetable Sides

A simple arugula salad with lemon vinaigrette adds peppery freshness. For something heartier, try roasted asparagus with olive oil and garlic—toss 1 lb asparagus with 2 tbsp olive oil and roast at 400°F for 12-15 minutes. 🥗

Olive Oil Drizzle

Finish with a drizzle of high-quality extra-virgin olive oil—I use Colavita for its fruity notes. A pinch of crushed red pepper flakes adds subtle heat. These final touches elevate the salad’s Mediterranean character.

Frequently Asked Questions