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3 tablespoons lemon juice
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2 tablespoons extra-virgin olive oil
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1 clove garlic, minced
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2 teaspoons dried oregano
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½ teaspoon freshly ground pepper
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3 medium tomatoes, cut into large chunks
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1 large English cucumber, cut into large chunks
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1 15-ounce can chickpeas, rinsed
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⅓ cup crumbled feta cheese
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¼ cup thinly sliced red onion
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2 tablespoons sliced Kalamata olives
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2 4-ounce cans sardines with bones, packed in olive oil or water, drained
Greek Salad with Sardines
The fresh, tangy elements of a Greek salad--tomato, cucumber, feta, olives and lemony vinaigrette--pair well with rich-tasting sardines. Look for sardines with skin and bones (which are edible) as they have more than four times the amount of calcium as skinless, boneless sardines. If you're lucky enough to have fresh sardines available in your supermarket, try them in place of the canned sardines. Lightly dredge them in salt-and-pepper-seasoned flour and sauté them in a little olive oil.
Nutrition Information
281
Calories
43g
Carbohydrates
5g
Protein
367mg
Potassium
10g
Fiber
6g
Sugar
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