The fresh, tangy elements of a Greek salad — tomato, cucumber, feta, olives and lemony vinaigrette — pair well with rich-tasting sardines. Look for sardines with skin and bones (which are edible) as they have more than four times the amount of calcium as skinless, boneless sardines. If you’re lucky enough to have fresh sardines available in your supermarket, try them in place of the canned sardines. Lightly dredge them in salt-and-pepper-seasoned flour and saute them in a little olive oil. Serve with warm pita bread and a cold beer.
- 1 1/2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 small clove garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground pepper
- 2 small or 1 large tomato, cut into large chunks
- 1/2 large English cucumber, cut into large chunks
- 1 7-ounce can chickpeas (about 2/3 cup), rinsed
- 3 tablespoons crumbled feta cheese
- 2 tablespoons thinly sliced red onion
- 1 tablespoon sliced pitted Kalamata olives
- 1 4-ounce can sardines with bones, packed in olive oil or water, drained
Whisk the lemon juice, oil, garlic, oregano and pepper in a medium bowl until well combined. Add the tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Divide the salad between 2 plates and top with the sardines.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
324 calories; 19g total fat; 4g total saturated fat; 69mg cholesterol; 703mg sodium; 25g carbohydrates; 7g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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