Xatonada or Xatò


Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

Today I am going to share with you a recipe that comes from another country in the Mediterranean; Spain. Before I proceed in explaining what this dish is all about, let me just give you its correct pronunciation, so as to be able to follow the rest; it is pronounced cha-toh or chat-toh-na-tha.

Xatonada is a traditional Spanish salad from the Catalonian coast. Catalonia, according to Wikipedia and of course its citizens, is an autonomous community of Spain, that designates a “nationality” by its Statute of Autonomy. Catalonia comprises four provinces: Barcelona, Girona, Lleida, and Tarragona. The capital and largest city is Barcelona, the second largest city in Spain, and the center of one of the largest metropolitan areas in Europe, and it comprises most of the territory of the former Principality of Catalonia, with the remainder now part of France. Catalonia is bordered by France and Andorra to the north, the Mediterranean Sea to the east, and the Spanish regions of Aragon and the Valencian Community to west and south respectively. The official languages are Spanish, Catalan, and Aranese (an Occitan dialect).


This salad is eaten during winter. It is a typical dish from Villanova, Sitges, Villafranca del Penedès and Tarragona. Its origins are lost in history, but each of these areas has its own version with small changes in the main body of the recipe. The “xatonada” season starts in November every year and continues until February passing by from all places in the Catalonian Coast.


The “xató” refers to the dressing, which is basically a romesco sauce, so characteristic for this dish that almost all towns in the area  claim to have the most original and historical recipe. This sauce is almost always consists of breadcrumbs, vinegar, roasted garlic and a Catalan type of pepper called nyora, but usually also contains hazelnuts and almonds. The salad has also anchovies, salted cod, tuna fish, olives and escarole endive. This dish was originally cooked by fishermen in the area.


At  “xatonada” festivals you have the opportunity to see how people prepare this dish – usually in competitions – but also to buy it and enjoy it with a glass of local wine.

I was so intrigued when I saw the name and the recipe that I immediately decided I wanted to try this salad. In the original recipe the cod fish, after we remove the salt, is added raw on the endive. I felt kind of hesitant to do it, plus I wasn’t sure the rest of the family would appreciate it. So, I went ahead and sautéed the cod in a skillet just for one minute. Also, it was impossible for me to find nyoras peppers here in Greece, so I used red bell peppers instead. Same happened with endive and I used a special type of salad. I know they are not the same but, alas, I had no other alternative. I can tell you this; I fell in love with the romesco sauce. It has such a delicate yet profound flavor you cannot ignore. I loved the different palate of fish flavors in this salad from mild of the cod to bold of the anchovies. Such a unique and delicious salad exactly as the places in which it is served. I will try to make it with the original ingredients, as I believe they will give this salad a completely different dimension. But what I will use from now and on is the Romesco Sauce. You can use it in salads but also in meats and fish. Just perfect!


5.0 from 5 reviews
Xatonada or Xatò
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Salad
Cuisine/ Κουζίνα: Spanish
Ingredients/ Συστατικά
For the Romesco Sauce
  • 1 ripe tomato
  • 2 garlic cloves with their skin on
  • 2 small red bell peppers or two nyoras
  • 20 blanched almonds
  • 20 hazelnuts, unsalted
  • 1 slice of bread
  • Salt, pepper
  • 5 tbsp olive oil
  • 2 tbsp white balsamic vinegar or any other vinegar
  • ¼ tsp paprika
  • You can add also some chili pepper to make it hot but this is completely optional
For the Salad
  • 1 endive or salad
  • 150 gr. / 5 oz. salty cod fish
  • 150 gr. / oz. tuna fish in olive oil
  • 5 anchovy fillets
  • 6 green olives
  • 6 kalamata olives
Instructions/ Εκτέλεση
For the Romesco Sauce
  1. You can make the Romesco sauce earlier even from previous day.
  2. Preheat oven to 200° C / 400° F.
  3. Take the tomato, place it upside down with its bottom facing you and with a sharp knife cut a cross 1cm / 0.5 in. deep.
  4. In this way after roasting it, you will be able to peel it very easy.
  5. Take a pan and put the tomato with the cross facing up, the garlic cloves as they are with their skin on and the peppers.
  6. Roast them for about half an hour.
  7. In the meantime, in a small skillet add a few drops of olive oil and sauté the bread slice until it becomes crisp.
  8. Remove and put aside.
  9. In the same skillet add the almonds and hazelnuts and toast them for a few minutes.
  10. Be careful because they burn very easily.
  11. Remove and put aside.
  12. Take the pan out of the oven.
  13. Take a plastic vase with volume about 500 ml / .
  14. Peel the tomato, remove the stem and put it in the plastic vase.
  15. Peel the garlic cloves and add them in the vase.
  16. Peel the peppers, remove their stems and add them in the same vase.
  17. Chop roughly the almonds and hazelnuts and add them too.
  18. Cut the bread slice in smaller bites and add it too.
  19. Add salt and pepper.
  20. Pour the olive oil and the vinegar.
  21. With a hand blender mash everything until they all become a red sauce.
  22. If you are going to use it immediately, put it aside until you make the salad.
  23. If you will use it next day, store it in a glass container and put it in the fridge.
For the Salad
  1. Two days before you make the salad, put the salted cod in water.
  2. Change the water every eight hours for these two days.
  3. After this period, the fish is ready to be consumed.
  4. In a small pan sauté the cod for 1 to 2 minutes.
  5. Wash the salad or endive leaves and place them on a large plate.
  6. Add the cod, the tuna, the olives and the anchovies.
  7. Pour some of the Romesco sauce on top.
  8. Mix and serve.
Notes/ Σημειώσεις
Recipe is the result of extended search on the internet

5.0 from 5 reviews
Σατονάδα ή Σατό
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Σαλάτα
Cuisine/ Κουζίνα: Ισπανική
Ingredients/ Συστατικά
Για τη σάλτσα Romesco
  • 1 ώριμη ντομάτα
  • 2 σκελίδες σκόρδο με τη φλούδα τους
  • 2 κόκκινες πιπεριές ή δύο nyoras
  • 20 αμύγδαλα ασπρισμένα
  • 20 φουντούκια, ανάλατα
  • 1 φέτα ψωμί
  • Αλάτι, πιπέρι
  • 5 κ.σ. ελαιόλαδο
  • 2 κ.σ. λευκό βαλσαμικό ξίδι ή οποιαδήποτε άλλο ξύδι
  • ¼ κ.γ. πάπρικα
  • Μπορείτε να προσθέσετε επίσης μια πιπεριά τσίλι για να το κάνετε πιο καυτερό αλλά αυτό είναι εντελώς προαιρετικό
Για τη Σαλάτα
  • 1 Αντίδι ή 1 σαλάτα
  • 150 γρ. αλμυρό μπακαλιάρο
  • 150 γρ. τόνο σε ελαιόλαδο
  • 5 φιλέτα αντσούγιας
  • 6 πράσινες ελιές
  • 6 ελιές Καλαμών
Instructions/ Εκτέλεση
Για τη Σάλτσα Romesco
  1. Μπορείτε να κάνετε τη σάλτσα Romesco νωρίτερα, ακόμη και από την προηγούμενη ημέρα.
  2. Προθερμάνετε το φούρνο στους 200°C.
  3. Πάρτε την ντομάτα, τοποθετήστε τη ανάποδα, και με ένα κοφτερό μαχαίρι κάντε ένα σταυρό 1cm βαθύ.
  4. Με αυτόν τον τρόπο, μετά το ψήσιμο, θα μπορέσετε να την ξεφλουδίσετε πολύ εύκολα.
  5. Πάρτε μια κατσαρόλα και βάλτε την ντομάτα με το σταυρό προς τα πάνω, τις σκελίδες σκόρδο ως έχουν με τη φλούδα τους και τις πιπεριές.
  6. Ψήστε για περίπου μισή ώρα.
  7. Εν τω μεταξύ, σε ένα κατσαρολάκι προσθέστε μερικές σταγόνες ελαιόλαδο και σοτάρετε τη φέτα ψωμιού, μέχρι να γίνει τραγανή.
  8. Αφαιρέστε και βάλτε τη στην άκρη.
  9. Στην ίδια κατσαρόλα προσθέστε τα αμύγδαλα, τα φουντούκια να σωταριστούν για λίγα λεπτά.
  10. Να είστε προσεκτικοί γιατί καίγονται πολύ εύκολα.
  11. Αφαιρέστε και βάλτε τα στην άκρη.
  12. Βγάλτε το ταψι με τα λαχανικά από το φούρνο.
  13. Πάρτε ένα πλαστικό δοχείο με όγκο περίπου 500 ml.
  14. Ξεφλουδίστε τη ντομάτα, αφαιρέστε το κοτσάνι και βάλτε τη στο δοχείο.
  15. Ξεφλουδίστε τις σκελίδες σκόρδο και προσθέστε τις στο δοχείο.
  16. Καθαρίστε τις πιπεριές, αφαιρέστε τα κοτσάνια, και προσθέστε τις στο ίδιο δοχείο.
  17. Χοντροκόψτε τα αμύγδαλα και τα φουντούκια και προσθέστε τα επίσης.
  18. Κόψτε τη φέτα ψωμιού σε μικρά κομμάτια και προσθέστε τα και αυτά.
  19. Προσθέστε αλάτι και πιπέρι.
  20. Ρίξτε το λάδι και το ξίδι.
  21. Με ένα μπλέντερ χειρός χτυπήστε τα μέχρι να γίνουν όλα μια κόκκινη σάλτσα.
  22. Αν σκοπεύετε να τη χρησιμοποιήσετε αμέσως, βάλτε τη στην άκρη μέχρι να κάνετε τη σαλάτα.
  23. Εάν θα τη χρησιμοποιήσετε την επόμενη μέρα, φυλάξτε τη σε ένα γυάλινο δοχείο και βάλτε τη στο ψυγείο.
Για τη Σαλάτα
  1. Δύο ημέρες προτού να κάνετε τη σαλάτα, βάλτε τον αλατισμένο μπακαλιάρο να ξαλμυρίσει.
  2. Αλλάζετε το νερό κάθε οκτώ ώρες.
  3. Μετά την περίοδο αυτή, το ψάρι είναι έτοιμο να καταναλωθεί.
  4. Σε ένα μικρό τηγάνι σωτάρετε το μπακαλιάρο για 1 λεπτό.
  5. Πλύνετε τα φύλλα της σαλάτας ή του αντίδιου και βάλτε τα σε ένα μεγάλο πιάτο.
  6. Προσθέστε το μπακαλιάρο, τον τόνο, τις ελιές και τις αντζούγιες.
  7. Ρίξτε από πάνω λίγη σάλτσα Romesco.
  8. Ανακατέψτε και σερβίρετε.
Notes/ Σημειώσεις
Η συνταγή είναι αποτέλεσμα εκτενούς έρευνας στο internet

34 Responses to Xatonada or Xatò

  1. I love all the flavors in this salad, especially Romesco! I am salivating looking at all your gorgeous photos and hope I have the chance to make this salad one day!

  2. 2
  3. Diane Balch says:

    Excellent salad I can taste the flavors from reading the recipe. Pinned. Thanks for bringing this by Weekend Bites.

  4. 3
  5. Hi Katerina, I’m loving this Romanesco…still ;). Happy to see it at our #theWeekendSocial. Pinned as always.

  6. 4
  7. Aunt Bee says:

    That is one delicious looking salad! I had never heard of Xatò before! Thanks for sharing!

  8. 5
  9. mjskit says:

    Very interesting post Katerina! I’ve had Romesco Sauce, but have never heard of this salad, but that’s not surprising since I don’t live near a sea or ocean. What great flavors!

  10. 6
  11. Miz Helen says:

    What a wonderful winter salad and the dressing looks delicious! Thanks so much for sharing with Full Plate Thursday and have a great day.
    Come Back Soon!
    Miz Helen

  12. 7
  13. grace says:

    what a wholesome salad! thanks for the pronunciation tips, too–i’d be lost without some aid! :)

  14. 8
  15. Your Xato looks positively amazing! I love a good romesco and make a super large batch to freeze. Perfect over salads, veggies and steak!

  16. 9
  17. Liz says:

    What a terrific salad! I have heard marvelous things about Romesco sauce, but have never made nor eaten it. Now I really want to check it out. And a salad topped with seafood is always a bonus :)

  18. 10
  19. Katerina, I always learn so much from your recipes. Now I’m adventuring in Catalonia. Lovely recipe for Romanesco sauce. This recipe is a different use of bread in a salad. Fun stuff! Thanks, pinned.

  20. 11
  21. marcela says:

    wow! i totally enjoyed! It looks so scrumptious and so healthy! Photos are insane!:)

  22. 12
  23. Marion says:

    Πολύ πρωτότυπη σαλάτα Κατερίνα.
    Η σάλτσα μ αρέσει πολύ.

    Και τα υπόλοιπα υλικά ωραία.


  24. 13
  25. What a gorgeous salad and nice to learn something from another place in the world. Yum on the romesco sauce.

  26. 14
  27. Sissi says:

    I have never heard about this salad, but I love all the ingredients (especially the salted cod), so I must try it one day. Thank you for sharing such an interesting regional dish.

  28. 15
  29. Louise says:

    Hi Katerina,
    I’m sorry but the first thing that came to mind when I saw this salad and its pronunciation was the Picnic Game, lol…Yes because we always have a problem coming up with a delicious letter X, of course we always do though:)

    Anything made with Romesco Sauce is a-okay with me. I love the stuff and although I have had it before on top of a fisherman’s salad my grandmother use to make, I have never had the pleasure of this salad. It sounds wonderful!

    I’m so glad you included a taste of its history too, Katerina. I love learning about the traditions and the history of dishes.

    Thank you so much for sharing, Katerina…Who knows, maybe you will be able to find the traditional ingredients for the Picnic Game next year, lol…

  30. 16
  31. I haven’t tried so many elements of this salad. I am sure this salad tastes great as many of your other food recipes.

  32. 17
  33. I’ve never been able to resist anything with olives in it, especially a salad! This looks delicious.

  34. 18
  35. Xatonada or Xatò looks and sounds so delicious! I am always impressed with your dished!!!

  36. 19
  37. Kate says:

    I missed out in Barcelona. I never saw anything like this.

  38. 20
  39. A lovely traditional salad my friend, and that nut-filled sauce? Definitely calling to me 😀

    Choc Chip Uru

  40. 21
  41. Balvinder says:

    Beautiful refreshing salad Katerina! and lovely sauce

  42. 22
  43. Juliana says:

    Delicious dressing Katerina, and I like the idea of seafood on the salad…awesome meal!
    Enjoy your week 😀

  44. 23
  45. Such a vibrant looking salad and so healthy! Romesco sauce is something new to me.

  46. 25
  47. Πολύ ιδιαίτερη σαλάτα, νομίζω από τις πιο πρωτότυπες που έχω δει.
    Και οπτικά είναι πολύ όμορφη, γεμάτη χρώματα!
    Δε σου κρύβω ότι ο μπακαλιάρος με τρομάζει λίγο μαγειρεμένος έτσι, αλλά σου έχω απόλυτη εμπιστοσύνη οπότε είμαι σίγουρη ότι θα είναι μια χαρά!

  48. 26
  49. Beautiful seafood salad, love the name and love food from Spain.

  50. 27
  51. μόνο που διαβάζεις τα υλικά της σάλτσας καταλαβαίνεις ότι θα είναι πολύ νόστιμη!! έχεις δίκιο κατερίνα, θα ταιριάζει με πολλά άλλα φαγητά!! αποθηκεύεται…

  52. 28
  53. I didn’t get the name, but it looks like a fish salad, which I don’t think I’ve had before. 😉

  54. 29
  55. Jillian says:

    Yum, Xato. This looks so delicious, Im stopping by for lunch! 😉

  56. 30
  57. Susan says:

    Such a flavor-packed salad! The Romesco sauce sounds delicious, Katerina.

  58. 31
  59. This salad looks great! I love Romesco sauce, but have never tried it on a salad! Yum! Thanks for the beautiful idea. Pinning for later.

  60. 32
  61. I love the sound of this traditional salad — I love romesco sauce and this really sounds great! Thanks for sharing.

  62. 33
  63. Ola says:

    Lately I feel like eating a lot of salads, so I am adding this to try it out list

  64. 34
  65. Xato..that’s a very interesting name. I am fascinated with that nutty Romesco sauce. Sounds like it would be great with any other kinds of salad.

Leave a Reply

Your email address will not be published. Required fields are marked *


Rate this recipe: