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Fresh Tomato Salad with Fish Stick Croutons

Fresh Tomato Salad with Fish Stick Croutons
Matty Matheson

Chef notes

Tomatoes are the greatest fruit in the world, and this tomato salad with lots of texture is one for the books. The fish stick croutons are a fun and flavorful addition. The delicate flavor and light crunch add to the freshness of this seasonal salad.

Technique tip: Tomatoes taste best when they are not straight out of the fridge. Let your tomatoes sit at room temperature.

Swap option: Switch cornbread for fish sticks or fried day-old bread.


  • 1 pound heirloom tomatoes
  • 1 pound cherry tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 lime, zested
  • 2 teaspoons sea salt
  • 1 teaspoon freshly cracked black pepper
  • 4-6 leftover fish sticks (recipe linked above)
  • 1/2 cup crumbled feta cheese
  • 1 cup chopped basil leaves


Slice all the tomatoes in different shapes and sizes; arrange them randomly on a serving plate. Brush the tomatoes with the olive oil, then drizzle with the lime juice and sprinkle with the zest, salt and pepper. Allow the tomatoes to marinate for 45 minutes.

Cut your fish sticks into bite-size pieces and arrange over the top of your tomatoes, then crumble the feta all over the salad and finish with salt, pepper and a handful of picked basil leaves on top.