A light and fresh summer salad made with no effort and with an excellent outcome. We used canned mackerel as we love it and  it is practically at hand. We couldn’t help crumbling a few taralli on top to lend a bit of crunchiness.

If you are not fond of mackerel, then tuna is an ideal substitute.

 


Serving 2, Preparation 5 minutes

  • 150g Small sun gold ripe tomatoes
  • Tinned mackerel fillets in olive oil, 125 g
  • taralli-the-apulian-crunchy-snack, a handful
  • EVOO – Extra Virgin Olive Oil, 2 tablespoons
  • Dried or fresh thyme, a teaspoon 
  • A pinch of salt
  • Fennel seeds, to taste

Method

Halve the tomatoes, drain the mackerel from the oil and roughly chop it.

Place all in a bowl and season with two tablespoons of EVOO oil, a pinch of salt and the dried thyme, and a handful of fennel seeds, stir.

Coarsely crumble the Apulian taralli to top the salad. Serve.

 

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