Tomato Salad with Black Olives and Sardines

Name: Tomato Salad with Black Olives and Sardines
Yield: Serves Six
Ingredients: 1 large red onion; 8 large firm ripe tomatoes; 60 ml/4 tbsp wine vinegar; 90 ml/6 tbsp extra virgin olive oil; 18–24 small sardines, cooked; 75 g/3 oz/¾ cup black oil-covered or other Mediterranean olives, drained well; 45 ml/3 tbsp chopped fresh parsley, to garnish; salt and ground black pepper

Preparation info

Serves
Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Tangy, summer-fresh tomato salad is delicious with the pungent, savoury taste of satisfying sardines and black olives.

Ingredients

8 large firm ripe tomatoes
1 large red onion
60 ml/4

Pescatarian
Gluten-free
Summer

Method

Cut the tomatoes into 5mm/¼in slices. Slice the red onion thinly and separate into rings.
Arrange the tomatoes on a serving plate, overlapping the slices, then top with the red onion.
Whisk together the wine vinegar, olive oil and seasoning and spoon over the tomatoes.