Greek Sardine Salad Recipe

Posted in on the 15th September, 2012


  • 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

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.

Greek Sardine 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 Sardine 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.

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