Greek Salad recipe: Greek Sardine Salad

Greek Salad recipe: Greek Sardine Salad.

Greek Sardine Salad

We don't buy enough fish and we don't buy enough oily fish such as mackerel and sardines. But they're cheap, quick and dead easy to cook and have the added bonus of being good for you.

When you buy the sardines from your fishmonger ask for them gutted but left whole. Before cooking, wash them under cold running water and pat dry with kitchen paper. Bones can be an issue, but with smaller sardines they can be crunched up and eaten.

Ingredients according Greek Salad recipe:

Four sardines
Eight cherry tomatoes - on the vine
Seven or eight centimetres of cucumber - deseeded and large diced
One red onion - peeled and diced
One handful of pitted black olives
One clove of garlic - peeled and crushed
One handful of fresh basil - torn
One handful of wild rocket
One handful of red chard
One handful of endive leaves - torn
Olive oil
Balsamic vinegar
Walnut-sized knob of butter Freshly grated Parmesan
Maldon sea salt and freshly-ground black pepper

Greek Salad recipe Directions:

Heat a frying pan, add a little olive oil and the cherry tomatoes on their vine. Add a little sea salt and black pepper and fry until the tomatoes colour a little, adding a little balsamic vinegar to sweeten. Remove from the pan but leave it on the heat. Add the butter and a little more olive oil and fry the sardines for two to three minutes each side.

Meanwhile, in a bowl mix the red onion, olives, garlic and leaves and dress with a little olive oil and balsamic vinegar. Pile this onto two plates and sprinkle with the Parmesan cheese. Slide the sardines onto the salad and, snipping the vine in two, place the tomatoes on top.

Original Greek Salad recipe yield: 4 servings

Some tips for making superior Greek Sardine Salad:

Only use the yellow inner leaves as outer endive leaves can be bitter. If you can't find endive leaves at the grocery store, try your local farmers market.

Duplicate Greek Salad recipe at home and be different.