Best Summer Mediterranean Sardine Salad Recipes

5 MINUTE MEDITERRANEAN SALAD WITH SARDINES AND CHICKPEAS

5 Minute Mediterranean Salad with Sardines and Chickpeas image

This bright and fresh Chickpea-Sardine Salad is complemented with tomatoes, cucumber and olives offering a lot of flavor plus a good dose ofomega-3 fatty acids.

Provided by OliveTomato.com

Number Of Ingredients 11

Ingredients

1 medium tomato chopped
1 small cucumber peeled and chopped in cubes
½ small onion finely chopped
½ cup boiled chickpeas (canned or from dry)
3 Kalamata olives pitted and sliced
2 teaspoons capers
3 ounce (100 g) canned sardines in olive oil (do not drain)
1-2 tablespoons chopped fresh parsley
1-2 teaspoons extra virgin olive oil for drizzling
1 ½ tablespoon fresh lemon juice
Ground black pepper

Steps:

Mix the first 6 ingredients in a medium bowl.
Add the sardines carefully, do not crush them or smash them. Add the lemon juice and gently toss, some sardines will break in smaller pieces.
Sprinkle with parsley and drizzle with 1-2 teaspoons olive oil (as needed depending on how much you used from the canned sardines).
Finish with some fresh ground pepper before serving.

MEDITERRANEAN SARDINES WITH LEMON AND GARLIC

Mediterranean Sardines with Lemon and Garlic image

Provided by Guy Fieri Bio & Top Recipes

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1 1/2 cups mayonnaise
1/2 cup fat-free Greek yogurt
2 tablespoons finely diced pickles
2 tablespoons finely diced pickled sweet red pepper
1 tablespoon minced red onion
1 tablespoon minced brined capers
1/2 lemon, juiced
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
3 dashes hot sauce
Pinch cayenne
Kosher salt and freshly ground black pepper
8 whole large, fresh sardines, cleaned but with head and tail intact
Flaky sea salt
Freshly ground black pepper
8 sprigs fresh thyme
8 sprigs fresh oregano
1 lemon, cut into thin wheels
2 cloves garlic, thinly sliced
Extra-virgin olive oil

Steps:

For the spicy tartar: Combine the mayonnaise, yogurt, pickles, red pepper, onion, capers, lemon juice, tarragon, chives, hot sauce and cayenne in a mixing bowl. Season with salt and pepper. Stir well, then cover and refrigerate for 15 to 20 minutes to allow flavors to come together.
For the sardines: Preheat a grill to high. Rinse the sardines in cold water and pat dry with paper towels. Season the cavity of each sardine with salt and pepper, then place a sprig of thyme and oregano inside each along with a few slices of lemon and garlic. Season outside with salt and pepper. Carefully tie the sardines with butcher¿s twine to help keep them closed during grilling. Wipe down the grill grates with a towel dipped in oil to clean and create a non-stick surface. Carefully place sardines across grates and grill for 3 to 4 minutes, until skin blisters and chars around the edges. Using a spatula, carefully turn the sardines and grill for a further 2 to 3 minutes to cook through. When done, remove to a platter and keep warm until ready to serve. Serve the sardines slathered with the Spicy Tartar.

MEDITERRANEAN SARDINE SALAD

Mediterranean sardine salad image

A superhealthy salad that's full of intense flavours with oily fish, olives and capers

Provided by Good Food team

Categories Lunch, Main course

Time 15m

Yield Serves 4

Number Of Ingredients 6

Ingredients

90g bag salad leaves
handful black olives , roughly chopped
1 tbsp caper , drained
2 x 120g cans sardines in tomato sauce, drained and sauce reserved
1 tbsp olive oil
1 tbsp red wine vinegar

Steps:

Divide the salad leaves between 4 plates, then sprinkle over the olives and capers. Roughly break up the sardines and add to the salad. Mix the tomato sauce with the oil and vinegar and drizzle over the salad.

Nutrition Facts : Calories 140 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

SUMMER MEDITERRANEAN SARDINE SALAD

Summer Mediterranean Sardine Salad image

Provided by Tyler Florence

Number Of Ingredients 6

Ingredients

1 16-ounce can tomatoes, drained and de-seeded
1 can sardines, left whole
1 can artichoke hearts
1 can hearts of palm
Italian dressing to taste
Box croutons

Steps:

In a medium-sized bowl, toss the tomatoes, sardines, artichoke hearts, and the hearts of palm together. Add Italian dressing to taste and top with croutons.

SARDINE SALAD SANDWICH

Sardine Salad Sandwich image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Two 3.75-ounce cans oil-packed skinless, boneless sardines, drained
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
1/4 cup low-fat mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
8 slices whole-grain bread, toasted
Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping

Steps:

Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.

SUMMER MEDITERRANEAN SARDINE SALAD

Summer Mediterranean Sardine Salad image

Provided by Tyler Florence

Number Of Ingredients 6

Ingredients

1 16-ounce can tomatoes, drained and de-seeded
1 can sardines, left whole
1 can artichoke hearts
1 can hearts of palm
Italian dressing to taste
Box croutons

Steps:

In a medium-sized bowl, toss the tomatoes, sardines, artichoke hearts, and the hearts of palm together. Add Italian dressing to taste and top with croutons.

SARDINE SALAD

Sardine Salad image

For a vivid take on lunchtime tuna salad, use oil-rich sardines and skip the mayonnaise. Emulsifying the deeply seasoned oil from the sardine tin with lemon juice and mustard makes the salad creamy like mayonnaise does but with flavors that are more intense and pronounced. Add any of the sharp, crunchy, fresh pops you like in your tuna or whitefish salad, such as capers, cornichons, pickled peppers or herbs, and eat this sardine salad over greens, on a bagel or English muffin, or between two slices of toast.

Provided by Ali Slagle

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, seafood, appetizer, main course

Time 10m

Yield 4 servings (about 2 cups)

Number Of Ingredients 9

Ingredients

2 tablespoons finely chopped red onion or shallot (about 1/4 small red onion or 1/2 small shallot)
1 teaspoon grated lemon zest plus 3 tablespoons lemon juice (from 1 large lemon), plus more as needed
Kosher salt
2 tins sardines packed in olive oil (about 4 ounces each)
1 tablespoon Dijon mustard
1 large celery stalk, finely chopped
Black pepper
2 tablespoons capers or chopped pepperoncini or cornichons (optional)
1/4 cup dill or parsley leaves and tender stems (optional), chopped

Steps:

In a medium bowl, stir together the red onion, lemon zest, lemon juice and a pinch of salt. Let sit about 5 minutes to mellow the onion's sting.
Add the sardines and their oil, along with the mustard. Use a fork to mash the sardines and vigorously stir until the mixture is creamy. Add the celery, a few grinds of pepper, and capers or herbs, or a combination, if using. Stir to combine. Taste and adjust seasonings with salt, pepper and lemon juice. (Sardine salad will keep, refrigerated, for 3 days.)