Beirut - Lebanon

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Sardine Salad

It makes for the perfect light snack or a delicious salad that can be versatile for any meal.

  • Prep Time 10 Minutes
  • Cook Time0 Minutes
  • Servings4 servings
Sardine Salad

Cooking Directions

  1. In a medium-sized bowl, whisk together olive oil, lemon zest and juice, and mustard until combined.
  2. Gently stir the parsley, scallion, celery and capers into the lemon vinaigrette.
  3. In a separate bowl, using a fork, gently mash the sardines until they fall apart into large flakes. Do not mash them into a mush!
  4. Gently fold in the flaked sardines until they are coated with the vinaigrette. Taste and season with salt and pepper.
  5. Serve over a mixed green salad with cherry tomatoes, bell peppers, and black olives. Or on a nice artisan cracker or piece of fresh baguette bread. You can even mix it up and add it to your favorite pasta dish.


  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons grated lemon zest
  • 2 juice of lemons
  • 2 teaspoons dijon mustard
  • 4 tablespoons finely chopped fresh parsley
  • 2 scallions, white and green parts thinly sliced
  • 4 finely diced stalks celery
  • 1 teaspoon capers (optional)
  • 4 3.8- ounce cans olive-oil-packed Captain Fisher sardines, drained
  • coarse salt and freshly ground black pepper
  • artisan crackers, baguette, a simple mixed greens salad/salad mix, or pasta noodles

Used Product

Sardines – Oil

Freshly caught headless, cleaned, tail-off Atlantic sardines with vegetable oil. Canned and Easy Open.

See Similar Products
Sardines – Oil
Captain Fisher | Taste Of The Sea