Spanish Tomato & Sardine Salad | HEALTHY & Delicious 10 Minute Recipe
This Spanish Tomato & Sardine Salad, known as Ensalada de Tomate y Sardinas, is filled with Mediterranean flavors, made with simple ingredients and all done in just 10 minutes. Enjoy it as a tapas appetizer or even as a light dinner, next to a crunchy baguette and a bottle of Spanish wine.
You can serve this salad either at room temperature or even chilled. Just cover with saran wrap and add into the fridge. It will hold for up to 3 to 4 days. Alternatively, you can make the dressing ahead of time and then pour over the salad when ready to serve.
For the sardines I used Spanish canned sardines in olive oil. However, you can use other types of canned sardines. To make the dressing, I used the olive oil from the canned sardines. If you use sardines in water, just use extra virgin olive oil to make the dressing.
TIPS & TRICKS to Make this Recipe: I used a mortar & pestle to make the dressing. You can also use a handheld blender, food processor or even a nutribullet. I didn´t season the salad with salt, just the dressing, as the canned sardines already contain salt. If you like, you can pinch in a little salt over the tomatoes.
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Watch the Video Below on How to Make this Spanish Tomato & Sardine Salad
Spanish Tomato & Sardine Salad
- 3 tomatoes
- 1 small onion
- 1 can sardines in olive oil
- 2 cloves garlic
- 1/4 cup chopped fresh parsley 15 grams
- 1 tbsp sherry vinegar 15 ml
- pinch sea salt
- dash black pepper
Cut the tomatoes into rounds that are a 1/4 inch (.635 cm) thick, then add the tomatoes into a serving dish, in a circular design and layered around each other
Thinly slice the onion, then break the slices apart and spread over the tomatoes
Crack open the can of sardines, gently remove the sardines and transfer over a cutting board, cut each sardine in half lengthwise and then remove any spines, add the sardines over the salad, then crack in some black pepper over the salad, you can also add in some sea salt in you like
Roughly chop the cloves of garlic and add into a mortar, along with the chopped parsley and a pinch of sea salt, using a pestle pound down on the ingredients until your form a paste, then add in 3 tbsp of the olive oil from the canned sardines and 1 tbsp sherry vinegar, mix together until well mixed
Spoon the dressing over the salad, making sure to evenly spread it around, serve at room temperature or chilled, enjoy!
Get the Spanish Canned Sardines I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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