Greek Salad with Sardines

Serves 4

Another photo stolen from a website—now that I found our camera, the battery is dead. This recipe is from Eating Well magazine, and Chris—truly, this is some kind of miracle—had flipped through the issue and DOG-EARED the recipes that he wanted me to try. That’s the most enthusiasm and interest he’s shown for anything in the kitchen pretty much since we’ve been married. Greek salad is nothing new for the Grays, we do quick dishes like this a lot, but the addition of sardines was something new. Buying sardines at all was something new, in fact, even though we’ve both heard how good they are for you. We had the perfect family dinner last night, yumming up this refreshing salad on the back porch with toddler and dog, enjoying the 80 degree evening.

3 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

2 teaspoons dried oregano (I used Greek seasoning instead)

1/2 teaspoon freshly ground pepper

3 medium tomatoes, cut into large chunks (I used cherry tomatoes, halved)

1 large English cucumber, cut into large chunks (I used 2 regular cukes, peeled and seeded)

1 15-ounce can chickpeas, rinsed

1/3 cup crumbled feta cheese

1/4 cup thinly sliced red onion

2 tablespoons sliced Kalamata olives

2 4-ounce cans sardines with bones, packed in olive oil or water, drained

Whisk lemon juice, oil, garlic, oregano and pepper in a large bowl until well combined. Add tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Divide the salad among 4 plates and top with sardines.