Greek Salad with Sardines
Sardines – a fish that you should be eating, but most likely are not. Sardines with skin and bones (which are edible) have over four times the calcium than in skinless, boneless sardines. If your grocery store has fresh sardines, try and use them in place of canned sardines. Just, lightly season them in salt-and-pepper-seasoned flour and sauté in a bit of olive oil. This week, try our Greek Salad with Sardines recipe!
- 3 tbsp lemon juice
- 2 tbsp extra vigin olive oil
- 1 clove garlic minced
- 2 tsp dried oregano
- 1/2 tsp ground black pepper
- 3 medium tomatoes cut into large chunks
- 1 large english cucumber cut into large chunks
- 1 15oz can chickpeas rinsed
- 1/3 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 2 tbsp sliced Kalamata olives
- 2 4oz cans sardines with bones packed in olive oil or water, drained
- 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.