Esqueixada
Catalan salad of hand-torn salt cod, tomato, and vegetables
Esqueixada is a cold salad from Catalonia, Spain, made with salt-cured cod that is torn into pieces by hand and mixed with tomato, onion, olive oil, and vinegar. Olives, hard-boiled eggs, and sometimes eggplant or bell pepper are added in some versions. It is especially enjoyed in summer and often appears as a tapas dish.
- Always uses salt-cured cod, torn by hand
- A classic summer salad in Catalonia
- Often served as a tapas dish
- Sometimes called the Catalan ceviche
- Can include olives, egg, or roasted vegetables
What is Esqueixada?
Esqueixada is a cold salad built around salt cod that has been preserved by curing and drying. The cod is soaked to remove excess salt, then torn into small pieces by hand, giving the dish its name. Chopped tomato and onion are added, along with a generous drizzle of olive oil and a splash of vinegar. Some versions include olives, slices of hard-boiled egg, or extra vegetables like eggplant and bell pepper. The salad is colourful and fresh, with the salt cod providing a firm texture and a briny taste.
Where does Esqueixada come from?
This dish comes from Catalonia, a region in northeastern Spain. Its name comes from the Catalan word for tearing, referring to the way the cod is always pulled apart by hand rather than cut. Esqueixada has long been a part of Catalan home cooking, especially in the warmer months. It is sometimes compared to ceviche, as both use preserved or cured fish in a salad, but here the cod is salt-cured and not cooked with citrus.
How is Esqueixada made?
To make esqueixada, salt cod is first soaked to remove the salt and soften it. The fish is then torn into strips or small pieces using the fingers, never with a knife. Fresh tomato and onion are chopped and mixed in, and the whole salad is dressed with olive oil and vinegar. Depending on the recipe, olives, hard-boiled egg, or roasted vegetables like eggplant and bell pepper may be added before serving.
How and when is Esqueixada eaten?
Esqueixada is usually served cold, making it popular in hot weather. It often appears as part of a tapas spread, where it is shared among diners as a small plate. It can also be eaten as a light lunch or dinner, sometimes with bread on the side. The salad is enjoyed for its refreshing taste and is a familiar sight in Catalan homes and restaurants during the summer.
Kinds of Esqueixada
Some cooks add roasted eggplant or bell pepper for extra flavour and colour. Hard-boiled eggs or olives are common garnishes. The basic components are always salt cod, tomato, onion, olive oil, and vinegar, but the extra ingredients can change from one household or restaurant to another. The method of tearing the cod by hand is a constant feature.
What Esqueixada means
Esqueixada is a symbol of Catalan food culture, especially in the summer. Its use of salt cod reflects the region's history of preserving fish before refrigeration. The salad is a regular part of tapas menus and is enjoyed both at home and in social gatherings. The hand-torn cod is a point of pride and tradition among those who make it.
Questions people ask about Esqueixada
What is esqueixada made of?
Esqueixada is made with salt-cured cod that is soaked and torn by hand, mixed with tomato, onion, olive oil, and vinegar. Some versions add olives, hard-boiled egg, eggplant, or bell pepper.
Where does esqueixada come from?
Esqueixada comes from Catalonia, a region in northeastern Spain, and is a traditional part of its cuisine.
How is the cod prepared for esqueixada?
The salt cod is soaked to remove excess salt, then torn into small pieces by hand, never cut, to give the salad its unique texture.
When is esqueixada usually eaten?
Esqueixada is especially popular in summer and is often served as a cold salad for lunch, dinner, or as a tapas dish.
Is esqueixada suitable for vegetarians?
No, esqueixada contains salt-cured cod, so it is not vegetarian. It is a fish-based salad.
Good reading and sources
The facts on this page come from the Wikipedia article "Esqueixada", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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