And the bones in fresh sardines are much to large to follow the advice of "eating the bones." Yes, you can eat the bones of canned sardines. But if indeed Greeks make a salad like this, would they use canned sardines? I think not. So how about a Greek recipe for fresh sardines?
Greek Salad with Sardines
From EatingWell: 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.
14 Reviews for Greek Salad with Sardines
Been looking for a way to enjoy sardines besides just out of the can. This works just fine. Didn't have feta so used parm/regio instead. I used a can of sardines per serving instead of splitting them up cause I love sardines.
I made this salad for lunch today in about 15 minutes. It was delicious! If you have an aversion to sardines I promise these are actually good! This is a great summer salad if you have a garden. I highly recommend it.
When this recipe came out in the June issue I made it right away and we just love it! The dressing is simple to make and full of flavor. The sardines add a wonderful health benefit. I've made this salad consistently since we found the recipe and have made some adjustments. When making it for a large potluck (usually for work) I bulk up the salad with lettuce, double the dressing recipe, and omit the sardines. It has been a huge hit with my co workers. At home I make it both with and without the sardines depending on our mood. It has become one of our go to recipes in our home!