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Chopped Salad With Sardines and Preserved Lemon
This sardine salad brings fattoush and Greek salad vibes, featuring pita chips, crunchy vegetables, and a zippy preserved lemon vinaigrette.
👥 4 Servings⏱️ Prep & Cook: 20 min👤 Rebecca Firkser📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
Whisk ¼ cup extra-virgin olive oil and ¼ cup very finely chopped preserved lemon (seeds removed) or preserved lemon paste in a medium bowl to combine.
2
Combine 1 small red onion, thinly sliced, 1 lb. Persian or English hothouse cucumbers, cut into bite-size pieces, 12 oz. mixed tomatoes, cut into bite-size pieces, and ¾ cup mixed olives (such as Castelvetrano, Kalamata, Cerignola, or niçoise), pitted, halved, in a large bowl. Add dressing and toss to combine. Add 3 cups salted pita chips and mix gently to incorporate. Taste salad and add more preserved lemon and/or brine if desired; season with kosher salt if needed.
. Persian or English hothouse cucumbers, cut into bite-size pieces1 lb. mixed tomatoes, cut into bite-size pieces12 ozsalted pita chips3 cupsKosher salt (optional)
3
Transfer salad to a large shallow bowl. Halve sardines (crosswise) from two 4–5-oz. cans oil-packed sardines, drained, and nestle into salad. Drizzle with more oil.
4–5-oz. cans oil-packed sardines, drained2
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