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If you’ve ever wondered how to eat canned sardines, this is the recipe that made me fall in love with them. My mother used to make this simple sardine salad for us regularly when I was growing up, tossing sardines in olive oil with fresh tomatoes, red onion, a generous squeeze of lemon, and whatever herbs she had on hand. It was quick, filling, and absolutely delicious, and I still make it the same way today.
The key is keeping things simple: gently breaking the sardines into pieces (not mashing them), then folding in bright, fresh ingredients that balance the richness of the fish.
If you love easy seafood lunches, you might also enjoy my healthy tuna salad with mixed vegetables.
Sardine salad ingredients
- Canned sardines in extra-virgin olive oil: the oil from the can doubles as the dressing base, so choose a good quality brand. Sardines packed in water work too, but you may want to drizzle a little extra olive oil over the finished salad.
- Red onion: finely chopped for a sharp, slightly sweet bite. White or yellow onion works in a pinch, though the flavor will be milder.
- Tomatoes: small, ripe tomatoes chopped fine so they release just enough juice to mix into the salad.
- Lemon juice: freshly squeezed for brightness. This is essential for cutting through the richness of the sardines.
- Fresh herbs: parsley, oregano, or thyme all work beautifully here. Use whatever you have available.
- Seasonings: salt, black pepper, and optional red pepper flakes for a little heat. Taste before salting, since canned sardines are often already seasoned.
- Toasted crusty bread: for serving. A sturdy, thick-sliced bread holds up best.
- Fresh salad greens: optional, for serving alongside.
See printable recipe card below for the full ingredients list and quantities.
How to make canned sardine salad
Transfer the sardines along with their olive oil into a shallow bowl. If the can has a lot of oil, hold some back and add it later as needed.
Using a fork, gently break the sardines into bite-sized pieces. You want chunky, irregular pieces rather than a smooth mash, so the salad has good texture.
Add the finely chopped red onion, tomatoes, lemon juice, and your chosen fresh herb. If using red pepper flakes, add those now too.
Gently fold everything together so the sardine pieces stay intact and the ingredients are evenly distributed.
Taste the salad before adding any salt. Canned sardines can already be quite salty, so you may only need a little black pepper and a pinch of salt, if any at all.Serve immediately over slices of toasted crusty bread, with fresh salad greens on the side if you like.
Serving suggestions
This sardine salad is best served right away over thick slices of toasted crusty bread. Sourdough, ciabatta, or a rustic country loaf all work well. You can also serve it over crackers for a lighter snack, or alongside a simple green salad for a more complete meal. It makes a great quick lunch or appetizer.
FAQs
The small bones in canned sardines are soft, fully edible, and a great source of calcium. There is no need to remove them, but you can if you prefer.
It is best made fresh, since the tomatoes and lemon juice will soften the sardines over time. If you need to prep ahead, chop the onion, tomatoes, and herbs and store them separately, then assemble just before serving.
More easy seafood recipes
If you enjoyed this sardine salad, try these other simple and satisfying seafood recipes.
If you try this sardine salad, I would love to hear how it turned out! Please leave a star rating and a comment below to let me know your thoughts.
Easy Canned Sardines Recipe
Ingredients
Sardine Salad
- 1 can sardines in extra-virgin olive oil (about 4 1/4 ounces)
- 1 medium red onion finely chopped
- 2 small tomatoes finely chopped
- 1 large lemon juiced
- 1 tablespoon chopped fresh parsley oregano, or thyme
- salt to taste
- freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
For Serving
- toasted crusty bread
- fresh salad greens (optional)
Instructions
- Transfer the sardines and their olive oil to a shallow bowl. If the can contains a lot of oil, reserve some and add it as needed.
- Gently break the sardines into bite-sized pieces with a fork. Avoid completely mashing them so the salad keeps a nice chunky texture.
- Add the finely chopped red onion, tomatoes, lemon juice, and your chosen fresh herb.
- Add the red pepper flakes, if using, and gently mix everything together until evenly combined.
- Taste before adding salt, as canned sardines can already be quite salty. Season with black pepper and additional salt only if needed.
- Serve immediately over toasted crusty bread, with fresh salad greens on the side if desired.
Notes
- Sardines in olive oil give the best flavor here, but sardines packed in water also work. If using water-packed sardines, drizzle a tablespoon of extra-virgin olive oil over the finished salad.
- Always taste before adding salt. Saltiness varies between brands of canned sardines.
- This salad is best enjoyed fresh. If you need to prep ahead, keep the chopped vegetables and herbs separate and assemble just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
