Confit tomatoes and vegetables: These are the undisputed stars. You can use cherry tomatoes, peppers, or caramelized onions. They are added whole or in pieces atop a bed of lettuce, spinach, or arugula, often accompanied by burrata or goat cheese.
Confit fish: Cod or bonito confit—slow-cooked in olive oil—are excellent sources of protein. Served in flakes over the salad, they pair beautifully with avocado and capers.
Preparing vinaigrettes: The oil left over from the confit process is a culinary treasure. It serves as a base for dressings, mixed with a touch of vinegar, Dijon mustard, or aromatic herbs.