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!