A light and fresh summer season salad made with no effort and with an outstanding result. We utilized canned mackerel as we enjoy it and it is virtually at hand. We could not assist falling apart a couple of taralli on the top to provide a little crunchiness.
If you are not keen on mackerel, then tuna is a perfect alternative.
Serving 2, Preparation 5 minutes
. 150g Little sun gold ripe tomatoes
. Tinned mackerel fillets in olive oil, 125 g
. taralli-the-apulian-crunchy-snack, a handful
. EVOO– Additional Virgin Olive Oil,
2 tablespoons
. Dried or fresh thyme, a teaspoon
.
A pinch of salt
. Fennel seeds, to
taste
.
Technique
Cut in half the tomatoes
, drain pipes the mackerel from the oil and approximately slice it.
Location all in a bowl and season with 2 tablespoons of EVOO oil, a pinch of salt and the dried thyme, and a handful of fennel seeds, stir.
Coarsely collapse the Apulian taralli to top the salad. Serve.
(4 votes, average: 5.00 out of 5)
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