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Deconstructed Greek Salad with Sardines

Deconstructed Greek Salad with Sardines

Recipe by Vilda Gonzalez

4-6 servings

Deconstructed Greek Salad with Sardines

This simple sardine-influenced Greek salad riff leaves the construction of the perfect bite in the hands (literally) of the consumer. Simply lay out all of the ingredients on a platter, and then build the salad as you go in generous lettuce cups. No cutlery required!


1 large juicy heirloom tomato, thinly sliced

½ large cucumber, thinly sliced 

1 small red onion, thinly sliced 

1 tin Fishwife Hot Pepper Sardines

½ cup crumbled feta 

⅓ cup pitted kalamata olives 

1 tablespoon fresh oregano leaves 

8-10 large, cupped leaves of lettuce (such as bibb or romaine)

A glug of extra virgin olive oil 

A small splash red wine vinegar

Salt and black pepper to season 


Assemble all of the ingredients on a large platter. Generously season the tomatoes and cucumbers with salt and pepper. Drizzle the olive oil and vinegar over all of the components. 

To assemble each bite, grab a lettuce cup and load it up with all of the goodies. My preferred way to build a bite is: lettuce, then tomato, cucumber, red onion, sardine, olives, feta, and oregano to finish. Enjoy with friends!

Deconstructed Greek Salad with Sardines


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