Tomato Salad With Olives And Sardin Food

SARDINIAN TOMATO SALAD

Sardinian Tomato Salad image

We used a selection of green heirloom tomatoes for this salad, but it tastes just as good with other varieties. Be sure not to use unripe green tomatoes, though, which are best for frying or pickling.

Provided by Martha Stewart

Categories Seafood Recipes

Time 40m

Yield Serves 6 to 8

Number Of Ingredients 13

Ingredients

1/2 cup thinly sliced red onion
1/2 teaspoon grated orange zest, plus 2 tablespoons fresh juice
2 tablespoons champagne vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 1/4 pounds small to medium green heirloom tomatoes, such as Green Zebra and Green Grape, cored and cut into wedges
1 small bulb fennel, halved and thinly sliced lengthwise (1 1/2 cups), fronds reserved for serving
1/2 cup mild green olives, such as Castelvetrano, smashed and pitted
1 tablespoon coarsely chopped flat-leaf parsley leaves
Sliced rustic bread, such as pan Pugliese
1 clove garlic, halved
5 ounces tuna in oil
Flaky sea salt, such as Maldon, for serving

Steps:

Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry. Meanwhile, whisk together orange zest and juice and vinegar. Whisk in olive oil until emulsified. Season with 1 teaspoon kosher salt and 1/4 teaspoon pepper.
In a large bowl, toss tomatoes, sliced fennel, olives, and drained onions with vinaigrette. Let stand at least 15 minutesand up to 2 hours.
When ready to serve, fold in chopped parsley. Season with kosher salt and pepper. With a slotted spoon, transfer salad to a serving plate or bowl. Spoon some of juices from bottom of bowl over top. Pour remaining juices into a small serving bowl or pitcher.
Toast bread, then drizzle with oil and rub with garlic. Break up tuna into large flakes and scatter over top of salad. Sprinkle with flaky salt, pepper, and fennel fronds. Serve salad with extra tomato juices and bread.

MEDITERRANEAN SARDINE SALAD

Mediterranean sardine salad image

A superhealthy salad that's full of intense flavours with oily fish, olives and capers

Provided by Good Food team

Categories Lunch, Main course

Time 15m

Yield Serves 4

Number Of Ingredients 6

Ingredients

90g bag salad leaves
handful black olives , roughly chopped
1 tbsp caper , drained
2 x 120g cans sardines in tomato sauce, drained and sauce reserved
1 tbsp olive oil
1 tbsp red wine vinegar

Steps:

Divide the salad leaves between 4 plates, then sprinkle over the olives and capers. Roughly break up the sardines and add to the salad. Mix the tomato sauce with the oil and vinegar and drizzle over the salad.

Nutrition Facts : Calories 140 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

TOMATO SALAD, WITH OLIVES AND SARDIN

Tomato Salad, With Olives and Sardin image

Provided by Moira Hodgson

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 large ripe tomatoes
2 cans sardines
1 red onion
12 black oil-cured olives
About 4 tablespoons basil leaves, left whole
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar (balsamic if possible)

Steps:

Slice the tomatoes and arrange them on a serving plate. Arrange the sardines over the top in a fan shape.
Thinly slice the onion and arrange over the top. Add the olives and the basil. Sprinkle with salt and pepper. Dribble on the oil and vinegar.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 534 milligrams, Sugar 4 grams

SARDINES WITH SUN-DRIED TOMATO AND CAPERS

Sardines with Sun-Dried Tomato and Capers image

No cooking involved. This recipe is for busy people looking for an easy recipe; great for fish lovers, even those a bit skeptical of sardines. This recipe will become a staple in your diet. The ingredients really balance out the fishy flavor, and turn a can of sardines into a tasty, gourmet meal on-the-go. Pair with quinoa and a side of spinach (preferably sauteed in olive oil with lemon) for a complete lunch or dinner. This meal provides energy, focus, and saves you time and money.

Provided by iloveoliveoil

Categories Seafood Fish

Time 10m

Yield 1

Number Of Ingredients 10

Ingredients

1 (3.75 ounce) can sardines packed in olive oil, drained (such as King Oscar®)
½ fresh lemon
1 pinch salt and ground black pepper to taste
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
1 pinch crushed red pepper flakes, or to taste
2 garlic cloves, chopped
2 tablespoons chopped sun-dried tomatoes
1 tablespoon capers

Steps:

Place the sardines on a small plate. Squeeze the lemon half over the sardines; season with salt, black pepper, cayenne pepper, oregano, thyme, and crushed red pepper flakes. Scatter the garlic, sun-dried tomatoes, and capers over the mixture.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 9.9 g, Cholesterol 130.6 mg, Fat 11.2 g, Fiber 2.3 g, Protein 24.6 g, SaturatedFat 1.5 g, Sodium 864.3 mg, Sugar 3.4 g

OLIVES AND TOMATO SALAD

Olives and Tomato Salad image

This is something I have been making for a while. I finally figured out how to cut down on the brine taste so that I could taste the other ingredients as well. The addition of sugar was the answer.I tried omitting the brine, but then the salad wasn't as moist as I was hoping it would be and the tomato pieces turned mushy after a couple of days. If you are going to be eating the salad in one day, you can probably omit the brines altogether. The ingredients blend really well together and are quite tasty. Make this at least one hour before serving it to allow everything to meld together. To save money, slice the olives yourself. The amounts of the olives, green onions/scallions and tomato are approximate and depends on what size of each ingredient you use. This salad is versatile and will go with many things. The sodium content is probably high in this recipe so you will want to serve it with something that has less salt. Cook time is the refrigeration time. ..

Provided by AuntWoofieWoof

Categories Onions

Time 1h30m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 large tomatoes, diced (about 2 cups)
15 medium green olives, sliced (about 1/2 cup)
25 medium black olives, sliced (about 1/2 cup)
1/2 cup scallions (about 6) or 1/2 cup green onion, chopped (about 6)
1/4 cup capers
1 teaspoon green olive brine (optional)
1 teaspoon black olive juice (optional)
1 teaspoon capers brine (optional)
1/2 teaspoon sugar (optional)

Steps:

Mix the diced tomato, sliced green and black olives, capers and diced scallions/green onions in a medium size bowl that has a cover. Tupperware/Rubbermaid containers work really well for this.
Mix the brines/ juices together in a measuring cup.
Add the sugar and stir until sugar has dissolved.
Pour over tomato and olives mixture and stir well.
Cover and refrigerate at least one hour before serving.
When ready, shake the salad in the container with the lid on or stir it so that the brine mixes in.evenly.

Nutrition Facts : Calories 45.8, Fat 3.1, SaturatedFat 0.4, Sodium 499, Carbohydrate 4.8, Fiber 2, Sugar 1.5, Protein 1.1

SARDINE TOASTS WITH TOMATO AND SWEET ONION

Sardine Toasts With Tomato and Sweet Onion image

A classic pantry meal, sardine toasts are just the thing to eat when you're starving and there's nothing in the house for dinner. If you don't have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.

Provided by Melissa Clark

Categories dinner, easy, for one, for two, lunch, quick, snack, weekday, finger foods, sandwiches, main course

Time 10m

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 thick slices crusty sourdough bread
1 garlic clove, halved
Softened butter, as needed
1 large ripe tomato, thinly sliced
1 can sardines (6 to 7 ounces), deboned if you like
1/4 small sweet or red onion, thinly sliced
Extra-virgin olive oil, for drizzling
Fresh lemon juice, to taste
Flaky sea salt
Coarsely ground black pepper
Fresh basil leaves, torn (optional)

Steps:

Toast the bread under a broiler (on both sides) or in the toaster.
While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.

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GREEK SALAD WITH SARDINES - EATINGWELL

Web Jun 3, 2016 1 clove garlic, minced 2 teaspoons dried oregano ½ teaspoon freshly ground pepper 3 medium tomatoes, cut into large chunks 1 large …
From eatingwell.com
4.4/5 (9)
Total Time 20 mins
Author Eatingwell Test Kitchen
Calories 347 per serving

Tomato Salad With Olives And Sardin Food

SARDINIAN TOMATO SALAD

We used a selection of green heirloom tomatoes for this salad, but it tastes just as good with other varieties. Be sure not to use unripe green tomatoes, though, which are best for frying or pickling.

MEDITERRANEAN SARDINE SALAD

A superhealthy salad that's full of intense flavours with oily fish, olives and capers

TOMATO SALAD, WITH OLIVES AND SARDIN

SARDINES WITH SUN-DRIED TOMATO AND CAPERS

OLIVES AND TOMATO SALAD

SARDINE TOASTS WITH TOMATO AND SWEET ONION

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