Tomato Salad, With Olives and Sardin
Updated August 8, 2024
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 large ripe tomatoes
2 cans sardines
1 red onion
12 black oil-cured olives
About 4 tablespoons basil leaves, left whole
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar (balsamic if possible)
Nutritional analysis per serving (4 servings)
9 grams carbs; 65 milligrams cholesterol; 293 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 2 grams fiber; 534 milligrams sodium; 13 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the tomatoes and arrange them on a serving plate. Arrange the sardines over the top in a fan shape.
- Step 2
Thinly slice the onion and arrange over the top. Add the olives and the basil. Sprinkle with salt and pepper. Dribble on the oil and vinegar.
Private Notes
Comments
Great combination! Happy I had everything on-hand. I added some green beans over the tomatoes, boiled in salted water till tender, cooled in water so they wouldn't overcook, then drained.
This is a great pantry recipe. I used King Oscar WC Mediterranean style sardines, Maldon salt flakes, and a mix of red balsamic and red wine vinegars. Added extra basil from garden as need to use that up. I only had Kalamata olives in water and not sure if it would’ve enhanced anything much to have had them in oil. Will try that next time. Would also do some salt on tomato layer before adding the rest, just to balance the distribution. Sweet, tangy, salty, fatty. Complete taste and nutrition as a light dinner for 2.
This is a great pantry recipe. I used King Oscar WC Mediterranean style sardines, Maldon salt flakes, and a mix of red balsamic and red wine vinegars. Added extra basil from garden as need to use that up. I only had Kalamata olives in water and not sure if it would’ve enhanced anything much to have had them in oil. Will try that next time. Would also do some salt on tomato layer before adding the rest, just to balance the distribution. Sweet, tangy, salty, fatty. Complete taste and nutrition as a light dinner for 2.
Great combination! Happy I had everything on-hand. I added some green beans over the tomatoes, boiled in salted water till tender, cooled in water so they wouldn't overcook, then drained.