Mediterranean Sardine Salad Recipes

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MEDITERRANEAN SARDINE SALAD



Mediterranean sardine salad image

A superhealthy salad that's full of intense flavours with oily fish, olives and capers

Provided by Good Food team

Categories     Lunch, Main course

Time 15m

Yield Serves 4

Number Of Ingredients 6

90g bag salad leaves
handful black olives , roughly chopped
1 tbsp caper , drained
2 x 120g cans sardines in tomato sauce, drained and sauce reserved
1 tbsp olive oil
1 tbsp red wine vinegar

Steps:

  • Divide the salad leaves between 4 plates, then sprinkle over the olives and capers. Roughly break up the sardines and add to the salad. Mix the tomato sauce with the oil and vinegar and drizzle over the salad.

Nutrition Facts : Calories 140 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

5 MINUTE MEDITERRANEAN SALAD WITH SARDINES AND CHICKPEAS



5 Minute Mediterranean Salad with Sardines and Chickpeas image

This bright and fresh Chickpea-Sardine Salad is complemented with tomatoes, cucumber and olives offering a lot of flavor plus a good dose ofomega-3 fatty acids.

Provided by OliveTomato.com

Categories     lunch     Salad

Number Of Ingredients 11

1 medium tomato chopped
1 small cucumber peeled and chopped in cubes
½ small onion finely chopped
½ cup boiled chickpeas (canned or from dry)
3 Kalamata olives pitted and sliced
2 teaspoons capers
3 ounce (100 g) canned sardines in olive oil (do not drain)
1-2 tablespoons chopped fresh parsley
1-2 teaspoons extra virgin olive oil for drizzling
1 ½ tablespoon fresh lemon juice
Ground black pepper

Steps:

  • Mix the first 6 ingredients in a medium bowl.
  • Add the sardines carefully, do not crush them or smash them. Add the lemon juice and gently toss, some sardines will break in smaller pieces.
  • Sprinkle with parsley and drizzle with 1-2 teaspoons olive oil (as needed depending on how much you used from the canned sardines).
  • Finish with some fresh ground pepper before serving.

SUMMER MEDITERRANEAN SARDINE SALAD



Summer Mediterranean Sardine Salad image

Provided by Tyler Florence

Number Of Ingredients 6

1 16-ounce can tomatoes, drained and de-seeded
1 can sardines, left whole
1 can artichoke hearts
1 can hearts of palm
Italian dressing to taste
Box croutons

Steps:

  • In a medium-sized bowl, toss the tomatoes, sardines, artichoke hearts, and the hearts of palm together. Add Italian dressing to taste and top with croutons.

SUMMER MEDITERRANEAN SARDINE SALAD



Summer Mediterranean Sardine Salad image

Provided by Tyler Florence

Number Of Ingredients 6

1 16-ounce can tomatoes, drained and de-seeded
1 can sardines, left whole
1 can artichoke hearts
1 can hearts of palm
Italian dressing to taste
Box croutons

Steps:

  • In a medium-sized bowl, toss the tomatoes, sardines, artichoke hearts, and the hearts of palm together. Add Italian dressing to taste and top with croutons.

SARDINE SALAD



Sardine Salad image

For a vivid take on lunchtime tuna salad, use oil-rich sardines and skip the mayonnaise. Emulsifying the deeply seasoned oil from the sardine tin with lemon juice and mustard makes the salad creamy like mayonnaise does but with flavors that are more intense and pronounced. Add any of the sharp, crunchy, fresh pops you like in your tuna or whitefish salad, such as capers, cornichons, pickled peppers or herbs, and eat this sardine salad over greens, on a bagel or English muffin, or between two slices of toast.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weeknight, salads and dressings, seafood, appetizer, main course

Time 10m

Yield 4 servings (about 2 cups)

Number Of Ingredients 9

2 tablespoons finely chopped red onion or shallot (about 1/4 small red onion or 1/2 small shallot)
1 teaspoon grated lemon zest plus 3 tablespoons lemon juice (from 1 large lemon), plus more as needed
Kosher salt
2 tins sardines packed in olive oil (about 4 ounces each)
1 tablespoon Dijon mustard
1 large celery stalk, finely chopped
Black pepper
2 tablespoons capers or chopped pepperoncini or cornichons (optional)
1/4 cup dill or parsley leaves and tender stems (optional), chopped

Steps:

  • In a medium bowl, stir together the red onion, lemon zest, lemon juice and a pinch of salt. Let sit about 5 minutes to mellow the onion's sting.
  • Add the sardines and their oil, along with the mustard. Use a fork to mash the sardines and vigorously stir until the mixture is creamy. Add the celery, a few grinds of pepper, and capers or herbs, or a combination, if using. Stir to combine. Taste and adjust seasonings with salt, pepper and lemon juice. (Sardine salad will keep, refrigerated, for 3 days.)

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