Monday, September 20, 2010
Greek Salad with Sardines
I've never been a fan of sardines, but honestly, it's because I made my judgement based on how it looked in a tin - ick! I have never eaten them as part of a recipe before. But for the past year or so I've been hearing about how sardines are a healthy way to get omega-3-fatty acids. That and they are cheap. So I am on a quest to try, and learn to like, sardines.
This recipe for Greek Salad with Sardines which I found in the May/June 2010 issue of Eating Well magazine seemed like a good place to start. Greek salads themselves being one of my favorites, topping them with this fish seemed like a good idea. I used sardines packed in water which I purchased from Whole Foods. They looked really fresh when I opened the tin so I was kind of exicted to give them a try.
The dressing is super simple and healthy which was great. And the whole salad was made by things I already had in the house (except the sardines). I halved this recipe because I was eating by myself and didn't think the salad would preserve well for leftovers. It ended up being a super filling lunch! And I didn't really even notice the sardines too much - they added kind of a richness and nice balance. I will definitely make this one again.
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 the salad among 4 plates and top with sardines.