Greek Salad with Sardines for Two

Greek Salad with Sardines for Two

3 Reviews
From: EatingWell Magazine, May/June 2010

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 sauté them in a little olive oil. Serve with: Warm pita bread and a cold beer.

Ingredients 2 servings

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  • 1½ tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 small clove garlic, minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon freshly ground pepper
  • 2 small or 1 large tomato, cut into large chunks
  • ½ large English cucumber, cut into large chunks
  • 1 7-ounce can chickpeas (about ⅔ 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


  • Active

  • Ready In

  1. Whisk lemon juice, oil, garlic, oregano and pepper in a medium bowl until well combined. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Divide the salad between 2 plates and top with sardines.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 350 calories; 19 g fat(4 g sat); 6 g fiber; 29 g carbohydrates; 18 g protein; 88 mcg folate; 69 mg cholesterol; 6 g sugars; 0 g added sugars; 1,010 IU vitamin A; 24 mg vitamin C; 289 mg calcium; 3 mg iron; 596 mg sodium; 716 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Calcium (29% dv), Folate (22% dv), Vitamin A (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable, 2 lean meat, 3 fat

Reviews 3

June 12, 2017
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By: Dan Smith
I do risk assessment of chemicals and have worked with several women of childbearing age who want fish that is good tasting, relatively cheap, high in omegas, low in contaminants, and sustainable. Sardines are the best in all categories. I take this recipe, double the sardines, and fry and crumble them in a frying pan, to make them extra crispy and crumble size. They act more like a spice, a very tasty spice, than a big hunk of sardine. My college age kids and wife love this salad. Serve it chilled. Use cherry tomatoes if you don't have garden fresh.
July 07, 2014
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By: nstadler
Great flavor! Loved this recipe- felt very light and healthy! I omitted the sardines not a fan, and used shrimp instead- delicious!
April 14, 2010
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By: EatingWell User
This is a great recipe! I put ours on a bed of crisp lettuce.It looked nice and went perfectly with the rest of the dish.
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