When it’s too hot to cook in summer and you need a handy, fast, filling meal that you can pull together in just minutes, this salad is here to save you. It’s also a good make-ahead dish (let the flavours mingle), which is ideal for packing for picnic lunches for the beach. Traditionally made by boiling a variety of pesce azzuro (oily fish), such as anchovies, sardines and mackerel, the tinned versions of these fish are perfectly suited (or you can use your own Bonito Preserved in Oil), making this a quick and tasty meal.
Inspired by a recipe I spotted in Laura Rangoni’s Tuscan seafood cookbook La Cucina Toscana di Mare, I’ve adapted it a little to suit my tastes and make it my summer staple. The original recipe calls for 4–5 raw garlic cloves, chopped and muddled through the salad. It’s a bit overpowering for me. I prefer to leave them out entirely but garlic lovers might like to add them. You can use capers in brine instead of the salted ones (brined ones don’t require soaking) but I always prefer salted capers.