PANZANELLA FISH STICK SALAD
Give yourself a chef’s kiss when you take a bite of Taylor Golub’s Panzanella salad. With simple homemade croutons, fresh mozzarella, and Gorton’s fish sticks baked to perfection, your tastebuds will get a tour of Italy without the jetlag.
Directions
- Cook eight Fish Sticks according to package instructions.
- Tear up 3-4 pieces of sourdough bread. Season with salt & pepper and drizzle with olive oil. Toss together and cook with the fish sticks for 10-12 minutes, or until golden.
- Into a large bowl, add 1 cup of halved cherry tomatoes, 1/2 cup diced mozzarella cheese, 1/4 cup sliced red onion, and all of the toasted bread.
- Season with 1 tsp. of Italian seasoning and salt & pepper.
- Add in 1 tbsp. of drained capers, 1/4 cup torn basil, 1 grated garlic clove, and 1/4 cup chopped banana peppers.
- Slice the fish sticks in half and add to the vegetables then sprinkle in 1/3 cup chopped parsley. Taste for seasoning then pour in your favorite champagne vinaigrette then toss together and enjoy!
Ingredients
- 1 bag of Gorton’s Fish Sticks
- 3-4 pieces of torn sourdough bread
- Salt and pepper to taste
- 1 cup of halved cherry tomatoes
- ½ cup diced mozzarella cheese
- ¼ cup sliced red onion
- 1 tsp. Italian seasoning
- 1 tbsp. drained capers
- ¼ cup torn basil
- 1 grated garlic clove
- ¼ cup chopped banana peppers
- ⅓ cup chopped parsley
- Champagne vinaigrette (or choice)
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