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 labneh or mayo for a satisfying summer meal.
Fishwife Little Sardines
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 labneh or mayo for a satisfying summer meal.
Fishwife Little Sardines
- • 1 can of FISHWIFE Sardines *save that “liquid gold” for the dressing!
- • 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
- • ½ lemon cut very thin (seeds removed, skin on) *save the other half lemon to dress this mess!
- • Salt and Pepper to taste
- • Olive oil if needed
- • 3 well toasted slices of GOOD bread
- • A Schmear (this could be labneh, sour cream, mayonnaise, good butter, you get the idea)
- • Heirloom tomato slices
- To make the Salad Combine the salad ingredients in a medium bowl.
- Add the “liquid gold” from the sardine can as well as the juice of ½ lemon, a little extra olive oil, and salt and pepper to taste.
- Gently toss this around until everything is well coated and shiny.
- Taste and adjust with more lemon or salt according to your liking.
- (This can sit for a couple of minutes to let the flavors build OR you can eat it right away! The choice is yours.)
- To build your toast Grab a sufficiently toasted slice of bread & schmear it up.
- Place your tomato slices and season them with a little salt and pepper.
- Finally, pile your squash ribbon sardine-y salad high on top. Go big here, people!
- Cut in half with a sharp knife for better eating practices
- Pair with a handful of potato chips (iykyk), and pour yourself a glass of seltzer, you are a winner today!
Fishwife Little Sardines
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