Sardine Cucumber Salad and Olives
Looking for a refreshing salad that's loaded with flavor and nutrients? This Sardine Cucumber Salad and olives is a fantastic option. It's not just a salad – it's a delightful combination of tastes that will transport you to the sunny shores of the Mediterranean. Perfect for a quick lunch or light dinner, this dish comes together in minutes.
Ingredients
- 1 can sardines in olive oil, drained
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: In a large bowl, combine the diced cucumber, sliced red onion, halved cherry tomatoes, and olives.
- Add Sardines: Gently add the drained sardines to the bowl, breaking them into bite-sized pieces.
- Dress the Salad: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Finish with Herbs: Sprinkle chopped parsley over the top and give it one last toss before serving.
- Serve: Enjoy the salad fresh, either on its own or with crusty bread on the side.
Cook’s tips
- Use high-quality sardines packed in olive oil for the best flavor.
- If you prefer a milder onion taste, soak the sliced red onion in cold water for 10 minutes before adding.
- Let the salad sit for 5 minutes after dressing to allow the flavors to meld.
- Serve with crusty bread or pita to soak up the delicious dressing.
- Pat the cucumber dry after dicing to prevent excess water from diluting the dressing.
Substitutions
- Use canned tuna instead of sardines for a milder taste.
- Swap Kalamata olives with green olives or capers.
- Replace lemon juice with red wine vinegar for a different tang.
- Use red bell pepper instead of cherry tomatoes for a crunchier texture.
- Add crumbled feta cheese for a more Greek-style salad.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh; if refrigerated, drain any excess liquid before serving.
Frequently asked questions
Can I use fresh sardines instead of canned?
Yes, but you'll need to cook them first. Grilled or pan-seared sardines work well; flake them into the salad.
How do I keep the salad from getting watery?
Drain the sardines well and pat the cucumber dry with a paper towel after dicing. Also, salt the cucumber and let it sit for a few minutes, then squeeze out excess moisture.
Can I make this salad ahead of time?
It's best made fresh, but you can prep the vegetables and dressing separately. Combine just before serving to keep the cucumbers crisp.
What can I serve with this salad?
Crusty bread, pita chips, or as a side to grilled fish or chicken.
