Tomato Salad, With Olives and Sardin

By Moira Hodgson

Updated Aug. 9, 2024

Total Time
10 minutes
Rating
4(15)
Comments
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Featured in: FOOD; BEYOND AMERICAN OLIVES, THERE IS WIDE VARIETY

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Ingredients

Yield:4 servings
  • 3large ripe tomatoes
  • 2cans sardines
  • 1red onion
  • 12black oil-cured olives
  • About 4 tablespoons basil leaves, left whole
  • Coarse salt and freshly ground pepper
  • 5tablespoons extra-virgin olive oil
  • 2tablespoons red wine vinegar (balsamic if possible)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

293 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 13 grams protein; 534 milligrams sodium

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

  1. Step 1

    Slice the tomatoes and arrange them on a serving plate. Arrange the sardines over the top in a fan shape.

  2. 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.

Ratings

4 out of 5
15 user ratings
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Comments

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Halina

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.

jil

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.

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