Mediterranean Salad with Tinned Fish
First off, let me just say that this dish is the perfect balance of fresh and salty flavours. The juicy tomato and cucumber paired with the tangy artichoke hearts and kalamata olives are a match made in heaven. And the addition of the marinated sardines? Mind-blowing. Just make sure you have some crusty bread - or perhaps garlic bread? - to sop up the flavourful vinaigrette left behind.
Servings: 2
Ingredients
- 1 medium or large tomato
- about ½ long english cucumber
- 1 small jar marinated artichoke hearts
- 4-6 oz fresh mozzarella like bocconcini
- 10-12 pitted kalamata olives
- 2 tbsp kalamata olive juice
- 2-3 tbsp olive oil
- 2 tbsp white wine vinegar
- ½ tsp dried oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- sea salt and pepper to taste
- 2 tins fish like sardines or tune, any brand or flavour you like
- crusty bread to serve
Instructions
- Chop the tomato, cucumber and artichoke hearts into bite sized pieces. Add to a large bowl.
- Slice the fresh mozzarella into bite sized chunks depending on what type of mozzarella you used. Add to the bowl.
- Slice the kalamata olives in hand and add to the bowl.
- To the bowl add the olive juice, oil, vinegar, oregano, garlic, onion and toss to combine. Season with sea salt and pepper to taste and toss again.
- Divide the salad between two bowls.
- Open and drain the cans of fish, and top each salad with the contents of one can.
- Serve with crusty bread to mop up the vinaigrette.