Place the dried salt cod in a large bowl, then cover with cold water and soak for 48 hours,
changing the water 3 times a day.
Pat the salt cod very dry with kitchen paper and remove the skin and bones, then use your
fingers to tear into fine shreds. Place in a large, non-metallic bowl with the spring onions, olive
oil, vinegar and lemon juice and toss together. Season with pepper, then cover and marinate in the
refrigerator for 3 hours.
Stir in the peppers and olives. Taste and adjust the seasoning, if necessary, remembering that
the cod and olives might be salty. Arrange the tomato slices on a large serving platter or
individual serving plates anc spoon the salad on top. Sprinkle with chopped parsley and serve.