pat's Recipe

Greek Salad with Sardines

Category: Greek Salads

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 the skinless, boneless kind.

Serves: 4
Preparation time: 20 minutes
Cook time: 20 minutes

Ingredients
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 teaspoons dried oregano
1/2 teaspoon freshly ground pepper
3 medium tomatoes, cut into large chunks
1 large English cucumber, cut into large chunks
1 15-ounce can chickpeas, rinsed
1/3 cup crumbled feta cheese
1/4 cup thinly sliced red onion
2 tablespoons sliced Kalamata olives
2 4-ounce cans sardines with bones, packed in olive oil or water, drained

Preparation
1. Whisk lemon juice, oil, garlic, oregano and pepper in a large bowl until well combined. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine.
Divide salad among 4 plates and top with sardines.