Looking for a delicious recipe that includes vegetables from your garden? If you are looking for a recipe that uses summer squash and tomatoes, keep reading to discover a delicious seasonal lunch.
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Summer squashes like zucchini and tomatoes are in season. If you are one of the lucky ones who has a garden bursting with zucchini and tomatoes, you are going to love this recipe that I discovered on the Fishwife website. If you don't have a garden or an awesome neighbor who brings you veggies, then head to the store to buy summer produce.
This summer recipe is for a delicious sandwich that features summer produce like squash, herbs, sardines, and tomatoes. This is a recipe that I have been making on repeat. This sandwich can be made gluten-free with gluten-free bread.
Summer Squash Salad & Sardines on Toast
Celebrate summer produce with shaved squash, herbs, and Sardines with Preserved Lemon served alongside crispy toast for an easy seasonal lunch or appetizer.
Fresh summer squash ribbons, sardines, and heirloom tomatoes piled high on toast for a delicious and easy-to-make Summer Squash Salad & Sardines on Toast. Perfectly paired with a schmear of mayo for a satisfying summer meal.
Ingredients needed for recipe
~ Fishwife Sardines with Preserved Lemon
~ Summer Squash - yellow or green
~ Tomato
~ Celery
~ Parsley
~ Shallot or onion
~ Lemon
~ Mayo
~ Bread - can use gluten-free
Fishwife Sardines with Preserved Lemon
The main star of this delicious summer sandwich is Fishwife Sardines with Preserved Lemon. If you are a fan of sardines, you need to try Fishwife sardines with lemon; these are my favorite sardines. The flavor of this tin of sardines is bursting with flavor. The sardines are drenched in a lemon-flavored oil.
Fishwife calls the sardine oil "liquid gold" and recommends saving it for the sandwich dressing. Trust me, this 'liquid gold" is good. I have been known to lick the tin after I eat the sardines.
About Fishwife ~ High-quality, sustainable, delicious tinned fish
The world's tastiest tinned fish became an idea in 2015 when CEO and cofounder, Becca Millstein, was living abroad in Spain and was inspired by the vibrant and delicious culture around Spanish and Portuguese conservas. She believed there was a home for equally high-quality, ethically sourced, delicious tinned fish back home in America.
Five years later, Fishwife was started in 2020 by Becca and Caroline Goldfarb with the mission to make premium, sustainably sourced, and delicious tinned seafood a staple in every cupboard.
Fishwife uses only the best fish and seafood ~ All of the seafood and fish that Fishwife packs into tins are responsibly wild-caught from places like the Bay of Biscay, South Africa, and Kvarøy Arctic.
Ingredients for Summer Squash Salad & Sardines on Toast
+ 1 can of Fishwife Sardines with Preserved Lemon; save the “liquid gold” for the recipe!
+ 1 summer squash, cut into ribbons using a vegetable peeler
+ 1 celery stalk, thinly sliced
+ 1 handful of parsley or cilantro chopped (or both!)
+ ¼ onion or shallot, thinly sliced
+ Salt and Pepper to taste
+ 2 well-toasted slices of your favorite bread
+ A Schmear of mayo
+ Heirloom tomato slices
Directions
To make the salad, combine the first 6 ingredients in a medium bowl. Make sure to dump the whole can of sardines, including the liquid, in the bowl. The liquid from the sardines is what gives this sandwich its intense flavor.
Gently toss this around until everything is well coated and shiny.
Taste and adjust with more lemon juice or salt according to your liking.
To build your toast, grab a toasted slice of bread & schmear it up with mayo.
Place your tomato slices and season them with a little salt and pepper.
Finally, pile your squash ribbon sardine salad high on top. Go big here, people!
Cut in half with a sharp knife for better eating practices
Can I make modifications to the recipe?
You might notice that the original recipe from the Fishwife website included a lemon and three slices of bread. I did not use additional lemon, since I used the lemon slice from the can of sardines. Since I piled my sandwich high with the sardine salad, I only needed two slices of bread. Plus, I was not sharing this sandwich with anyone else.
I also omitted a couple of ingredients from the one posted on Fishwife's website. I made my sandwich without the celery and parsley. I am not a fan of celery in sandwiches; I don't care for the texture. I also dislike the taste of parsley and cilantro: I have the gene that makes it taste like soap.
I also substituted gluten-free bread, as I have a wheat allergy.
Check out some other recipes that use Fishwife seafood
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