Panzanella Salad with Delicius Mackerel Fillets

Ingredients for 2 people
Preparation time: 20 minutes
Difficulty: Easy


  • Stale bread, 200 g;
  • Water;
  • Cherry tomatoes, 300 g;
  • Cucumber, 1;
  • Small eggplant, 1;
  • Yellow bell pepper, 1;
  • Basil;
  • Delicius Mackerel Fillets in olive oil, 2 packs;
  • Tropea spring onion, 1;
  • Extra virgin olive oil;
  • Wine vinegar, q.b.;
  • Salt;
  • Black pepper;
  • Toasted bread croutons.


  • Open the pack of mackerel, remove the fillets and save the oil to season the cherry tomatoes.
  • Cut the cherry tomatoes into small pieces, season them in a bowl with the mackerel’s preserving olive oil and a pinch of salt, then set aside.
  • Arrange the bread in a container and moisten it with a little water so that it softens.
  • Cut the eggplant into thick slices, cut out bell pepper flaps, then cook both on a hot grill with a drizzle of extra virgin olive oil.
  • Cut the red onion into rings, including the green part, and keep aside.
  • Peel the cucumber, cut it in half, remove the seeds, then cut the cucumber into cubes.
  • Cut the grilled vegetables into cubes.
  • Squeeze the stale bread to remove excess water and place in a bowl.
  • Season the bread with the tomatoes, cucumber, bell pepper, eggplant, onion and vinegar.
  • Also add the hand flaked mackerel and chiffonade-cut basil.
  • Mix well to blend all the ingredients.
  • Serve by adding the toasted bread cubes at last to give the panzanella crunchiness.
  • Serve with a few fresh basil leaves, a few onion rings, and a whole mackerel fillet on top of each serving.