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

Ingredients

• 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.

PREPARATION

• 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.