This is a delicious healthy salad that was inspired by a Catalan poached fish dish I had in Spain on one of my Spanish Food Tours. It was served as a tapa and everyone absolutely loved it. It was so enjoyable I decided to take the elements and turn it into more of a substantial dish. Like all Mediterranean dishes, this can be enjoyed on the day that it’s made or even better serve it the next day when all of the wonderful flavours of the salad have had a chance to marinate together.
Combine the ingredients for the dressing adding a couple of tablespoons of the seafood cooking liquid. Add this to the salad adjusting the seasoning if necessary and gently toss to mix.
* To blanch tomatoes, start by trimming off the stems and cutting a small “x” into the bottom of each tomato. Then, put the tomatoes in a pot of boiling water and let them cook for 30 seconds. After 30 seconds, use tongs to transfer the tomatoes to a bowl of ice water so they stop cooking. Remove the tomatoes from the iced water, you will easily be able to remove the skin. Cut the tomatoes in half, remove the seeds and inside membrane with a spoon and you should be left with the just the flesh of the tomato.
Sometimes I will add boiled potatoes to the salad, an addition that really makes this more substantial. Serve this with crusty bread and a glass of white wine and you have a really delicious simple summery meal.