Preparation

Wash and dry the cherry tomatoes and salad; shell the walnuts, peel the orange and cut into wedges. Cut the cherry tomatoes in half; separately, dress the mixed salad with oil, salt and pepper.
Form a line of salad on the centre or side of the dish and garnish it with cherry tomatoes, black olives, orange wedges, walnuts, oregano and finally top with Filetti di sgombro grigliati all’olio di oliva Isola d’Oro.
Complete the salad with some whole milk yoghurt on top of the mackerel and some drops of mustard on the side.