Spanish Tomato and Sardine Salad Recipe for Ensalada de Tomate y Sardinas

5 from 1 vote

Spanish Tomato and Sardine Salad Recipe for Ensalada de Tomate y Sardinas

Our Spanish tomato and sardine salad recipe for ensalada de tomate y sardinas makes a salad from Southern Spain that’s popular in summer, although we can easily eat this salad year-round. Sweet tomato wedges and sardines are scattered with sliced shallots, salty capers, Spanish green olives, fresh parsley, and a zingy vinaigrette. Serve with crusty sourdough to mop up the tomato-ey salad juices.

Prep Time10

Cook Time10

Total Time20

Course: Main, Salad, Lunch

Cuisine: Spanish

Servings:

Calories: 360kcal

Author: Lara Dunston

Ingredients

2 tbsp extra virgin olive oil
2 tbsp white wine vinegar or apple cider vinegar
1 garlic clove minced
2 anchovies canned, finely chopped
4 tomatoes good quality vine-ripened tomatoes, cut into wedges
1 purple shallot finely sliced, or half a small red onion
12 Spanish green olives pitted
2 tbsp capers
1 cup fresh flat leaf parsley roughly chopped
120 g can sardines in oil good quality can Spanish or Portuguese sardines
¼ tsp sea salt
¼ tsp cracked black pepper

Metric - US Customary

Instructions

Make the salad vinaigrette: pour the extra virgin olive oil and white wine vinegar into a lidded jar, add the minced garlic clove and anchovy, screw the lid on, shake vigorously, and set aside.
Assemble the salad: to a large salad bowl add the tomatoes wedges, finely sliced shallot, green olives, capers, half the parsley, half the sardines, and half the salad vinaigrette, and gently combine. Tip the salad onto a serving plate and arrange the rest of the sardines on top of the salad,
Serve the salad: just before serving, shower the salad with more parsley, pour the rest of the vinaigrette over the salad, sprinkle on the sea salt, grind on some freshly cracked black pepper, and serve at the centre of the table with crusty sourdough bread.

Nutrition