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Sardine and Bread Salad

3 Tbsp (45ml) Extra-Virgin Olive Oil
1 Juice of one Lemon
1 clove
Garlic (small), minced
4 cups (1 1/2 pounds)
Tomatoes, diced seeded
2 cups (5 ounces)
Whole-Wheat Country Bread, cubed, crusts removed
1/4 cup (59ml)
Red Onion, thinly sliced
3 Tbsp (45ml)
Fresh Basil, chopped
2 Tbsp (30ml)
Capers, rinsed
2 cans (125g)
Gold Seal sardines in water, drained

Salt and Pepper to taste
  • Chef's Tips

    For a more crunchy salad, roast the breadcrumbs in the oven at 250 degrees F (120 degrees C) for 10-15 mins.


    1. Whisk oil, lemon juice, garlic, salt and pepper in a large bowl. Add tomatoes, bread, onion, basil and capers. Toss to combine.
    2. Let the salad sit for about 5 minutes to allow bread to absorb the dressing's flavours, stirring occasionally.
    3. Add sardines and stir well.
    4. Serve at room temperature.

  • YIELD:

    Serves: 4



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