Greek Salad with Sardines

Recipe from Eating Well

Husband-Tested in Alice’s Kitchen

Make 4 generous servings

We recently moved from our beloved Fang Farm to the big city of Louisville, KY.  As you may imagine, we are very busy unpacking boxes and getting settled in.  On top of that, it’s the heat of the summer.  As I was sorting through recipes to file or to pitch, I came across this one and thought it would make a great, quick, no-cook meal to use some of the summer produce that’s available right now.  This was just delish!  We love sardines, but tuna can be substituted for the sardines. This would work as a meatless meal, just leave out the sardines. 

3 Tablespoons fresh lemon juice

2 Tablespoons extra-virgin olive oil

1 clove garlic, minced

2 teaspoons dried oregano

½ teaspoon freshly ground black pepper

3 medium tomatoes, cut into large chunks (I used some cherry tomatoes and a couple of regular tomatoes.)

1 large English cucumber (or 3-4 small cucumbers, seeded), cut into chunks

1 (15-oz.) can chickpeas, drained and rinsed

1/3 cup crumbled feta cheese

¼ cup thinly sliced kalamata olives

2 (4-oz) cans sardines with bones, packed in olive oil or water, drained

Fresh baby greens, for serving (optional)

Whisk the lemon juice, oil, garlic, oregano and pepper in a large bowl until well combined.  Add the tomatoes, cucumber, chickpeas, feta, onion, olives and sardines; gently toss to combine.  Divide the salad among 4 plates lined with baby greens, if using.

Nutritional Information: 320 calories; 19 g fat (4 g sat, 10 g mono); 67 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 18 g protein; 7 g fiber; 686 mg sodium; 587 mg potassium; vitamin C 35% daily value; calcium 26% daily value; vitamin A 20% daily value; potassium 17% daily value