sardine salad with lemon vinaigrette

Be sure to use a good quality tin of sardines here, and reserve the oil to use as the base of the dressing to further enhance the briny flavor in the finished salad.

1 4 (or 4.25)-ounce tin sardines (packed in olive oil)
1 medium shallot, thinly sliced
1 clove garlic, minced
Juice from 1 lemon
Freshly ground black pepper, to taste
1 tablespoon capers, drained and rinsed
1 pint cherry tomatoes, larger ones cut in half
1/4 cup roughly chopped fresh flat-leaf Italian parsley
Fresh salad greens, washed and dried

  1. Remove sardines from tin. Break into bite-sized pieces and place in a large bowl.
  2. Pour olive oil from tin (about 3 tablespoons) into a small bowl. Add shallot and garlic and marinate in olive oil for about 10 minutes to soften. Add lemon juice and season with pepper. Stir to combine.
  3. To bowl of sardines, add capers, tomatoes, and parsley and toss to combine. Add salad greens and olive oil mixture and give salad a gentle toss to combine. Transfer to a serving bowl and serve immediately.

Serves 6-8.

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