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The new Greek salad
The new Greek salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Ingredients:
  • 120ml (6 tbsp) extra virgin olive oil
  • 40ml (2 tbsp) balsamic vinegar
  • 1 x 200g bag mixed salad leaves
  • 250g small roma tomatoes, halved, seeded, chopped
  • 2 Lebanese cucumbers, peeled, halved, seeded, sliced
  • 1 small red onion, thinly sliced
  • 125.00 ml small kalamata olives
  • 250g marinated fetta, crumbled
  • 125.00 ml fresh or frozen redcurrants
  • 12 large sardines, cleaned, gutted
  • Olive oil, to brush
  • Chopped flat-leaf parsley, to garnish
Instructions:
  • Combine oil and vinegar in a bowl, season to taste, and let it sit at room temperature.
  • Combine salad leaves, tomato, cucumber, onion, olives, remaining fetta, and redcurrants in a separate bowl. Season to taste.
  • Coat sardines in olive oil and grill until just cooked, about 2-3 minutes per side. Dress salad and evenly distribute among six plates.
  • Place a generous portion of sardines on each plate. Decorate with lemon wedges, the remaining feta, and fresh parsley for added flavor and presentation.

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