Bright, briny, and endlessly versatile — this Mediterranean sardine salad is built around simplicity and contrast. Using Manná Skinless and Boneless Sardines, it combines tender sardines with crisp vegetables, fresh herbs, and a sharp lemon dressing for a dish that feels both light and satisfying.
It’s quick to assemble, full of texture, and perfect for lunch, a light dinner, or a warm-weather starter.
Prep Time: 10 minutes
Total Active Time: 10 minutes
Serves: 2
What You’ll Need
Base
- 1 tin Manná Skinless and Boneless Sardines in EVOO
- 2 cups mixed greens or butter lettuce
- 1/2 cup cherry tomatoes, halved
- 1/4 cucumber, thinly sliced
- 2 tbsp red onion, very thinly sliced
- 2 tbsp Kalamata olives, halved
Dressing
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
To Finish
- 1 tbsp parsley or dill, chopped
- Optional: crumbled feta or a few capers
- Crusty bread, to serve
How to Make It
-
Build the Salad
Arrange the green, tomatoes, cucumber, red onion and olives in a large bowl or on a serving platter. -
Make the dressing
In a small bowl, whisk together the lemon juice, olive oil, Dijon, salt, and pepper until emulsified. -
Add the Sardines
Gently remove the sardines from the tin and lay them over the salad, keeping them as intact as possible.
Tip: A small spoonful of the EVOO from the tin can be whisked into the dressing for even more depth. -
Finish and Serve
Drizzle the dressing over the salad and finish with chopped herbs. Add feta or capers if using, and serve immediately with crusty bread on the side.
Why It Works
The sardines bring richness and clean, savory depth, while crisp vegetables and lemon dressing keep the salad fresh and balanced. It’s a simple combination that lets the quality of the conserva shine — easy enough for everyday, but polished enough to serve to guests.
Show us your sardine salad and tag @get.lata — we’d love to see how you serve it your way.
