5 from 26 votes
Greek Salad (Horiatiki) with Sardines
Greek Salad (Horiatiki) with Sardines mixes fresh vegetables, olives, and robust feta cheese topped with sardines and a homemade vinaigrette. The combination of crisp cucumbers, juicy tomatoes, and peppery onion balances with the salty olives and feta, while the sardines add a rich and savory touch. Served either over romaine or as is, this salad offers a layered texture and bright, tangy flavor that suits a light meal or side dish.
Prep Time
15 mins
Total Time
15 mins
Servings:
8
people
Calories:
264 kcal
Course:
Salad
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 264
% 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.