Greek Salad (Horiatiki) with Sardines
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
8 people
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Calories
264 kcal
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Course
Salad
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Cuisine
Mediterranean
Greek Salad (Horiatiki) with Sardines
Description
This Greek Salad takes the classic Horiatiki style but includes sardines for added protein and flavor. Vegetables like Persian cucumbers, cherry tomatoes, kalamata olives, pepperoncini, and thinly soaked red onion come together with thick cubes of block feta cheese. The sardines, drained of oil, provide an umami boost that contrasts with the salad's freshness.
The salad is dressed with a vinaigrette featuring sherry vinegar, olive oil, lemon juice, sea salt, and fresh oregano, lending a bright, herby finish that complements the salty notes of feta and olives. The option to toss romaine lettuce with part of the dressing adds some crispness and bulk, while arranging the rest of the ingredients on top preserves the salad’s contrasting textures.
This salad can serve as a main course for four or a side for eight. It is best assembled close to serving time, keeping dressing and sardines separate until just before eating. Making it in advance requires keeping the components cool and adding ingredients right before serving to maintain freshness.
Ingredients
- 1 red onion thinly sliced
- ½ cup kalamata olives
- 9 ounces cherry tomato halved
- 4 cucumber Persian variety, peeled and thickly sliced
- 8 Pepperoncini peppers
- 7 ounce feta cheese block form
- 4 ounces sardines King Oscar Brisling sardines recommended, oil discarded, 1 tin
- 1 romaine lettuce head, roughly cut, optional
Vinaigrette:
- ¼ cup sherry vinegar or red wine vinegar
- ½ cup olive oil
- 1 lemon juiced
- sea salt pinch
- 2 oregano fresh, sprigs
Instructions
- Soak thinly sliced red onion in cold water for 10 minutes.
- Cut feta into large cubes. Cut into 4 equal sections lengthwise, and then 4 across.
- Whisk all vinaigrette ingredients together, and add more salt to taste if desired.
- Without Lettuce: Arrange feta, veggies, olives, and fish and drizzle lightly with vinaigrette. Serve remaining vinaigrette on the side.With Lettuce: Toss romaine in half the vinaigrette, and then add to a serving bowl. Arrange feta, veggies, olives, and fish over lettuce. Drizzle remaining vinaigrette over the toppings, or serve on the side.
- Make Ahead for Picnics + Cookouts: This salad can be made up to an hour before serving. Make sure to keep the salad cool. Store the dressing separately, and add both the dressing and the sardines right before serving.
Notes
- This salad serves 4 as a main or 8 as a side dish, adjust quantity accordingly.
- For best texture, keep dressing and sardines separate until right before serving.
- The salad can be made an hour ahead if stored cool and assembled just before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 42mg | 14% |
| Sodium | 548mg | 23% |
| Potassium | 425mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 759IU | 15% |
| Vitamin C | 29mg | 32% |
| Calcium | 215mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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