sardine salad with tomatoes and capers

This is a delicious Spanish salad incorporates all the flavours I love. The caper dressing cuts through the oiliness of the sardines as do the tomatoes and onions. The sardines can be barbecued for extra flavour too. I serve it as a starter or a side dish with toasted sourdough bread drizzled in olive oil. It’s perfect summer food and very easy to prepare as I buy ready filleted butterflied sardines from my supermarket.

It’s also perfect with my healthy fries.


Makes about 4.


12 sardines (cleaned and filleted and butterflied)
5 large tomatoes sliced
1 red onion thinly sliced

Caper dressing:
1/4 cup of olive oil
1/3 cup of sherry vinegar
1 garlic clove minced
1 tablespoon of drained baby capers
3 tablespoons of finely chopped parsley



Cook the sardines on a hot oiled pan or griddle (or barbecue) until browned on both sides. Set to one side. Make the dressing by whisking all the ingredients in a bowl till mixed together.
Place the sardines on a plate or plates with the tomatoes and onions on one side and pour the dressing over. Eat straight away.

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