Parmesan Tilapia Panzanella Salad

4 Sea Cuisine® Parmesan Tilapia fillets
4 cups day-old bread, diced large and toasted
2 medium tomatoes, diced
8 whole cherry peppers
1 cup halved, thinly sliced zucchini
½ cup torn fresh basil leaves
½ cup chopped roasted red bell peppers
½ cup diced red onion
½ cup shredded carrots
¼ cup sliced black olives
2 romaine lettuce hearts, chopped
½ cup Italian salad dressing (or more, to taste)

Cook Parmesan Tilapia as directed on package. Meanwhile, place remaining ingredients in a large bowl and toss until coated. Divide mixture between 4 large bowls or plates and finish by placing 1 piece of sliced tilapia on top of each salad. Serves 4.