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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2010


Recipe Summary test

20 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

350 calories; protein 17.6g; carbohydrates 29.3g; dietary fiber 5.7g; sugars 5.5g; fat 18.8g; saturated fat 4.2g; cholesterol 68.9mg; vitamin a iu 1010.1IU; vitamin c 23.7mg; folate 88.3mcg; calcium 289.2mg; iron 3.2mg; magnesium 69mg; potassium 716.4mg; sodium 596.1mg; thiamin 0.2mg.