Fresh Greek Sardine Salad
20 Min Serves 4
- 1 can John West Boneless Sardines In Sunflower Oil, drained
- 55g black olives (preferably kalamata)
- 140g cherry tomatos, halved
- 85g feta cheese, diced1/2 cucumber, de-seeded and diced
- 2-3 tbs olive oil
- 1 tbs white wine vinegar
- Salt and pepper to taste
Boneless Sardine Fillets In Sunflower Oil
Delicious boneless sardines canned in sunflower oil. Filleted and in an easy-open can for your convenience. Perfect hot or cold with pasta, rice or a delicious salad.
To prepare our Greek Sardine Salad Recipe put the John West Boneless Sardines into a bowl and break them up lightly with a fork. Add the olives, tomatoes, feta cheese and cucumber.
Drizzle with olive oil and white wine vinegar and mix gently. Season to taste with salt and pepper.
For more information on all our Sardine Recipes please click here.
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