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. Elements ¼ cup extra-virgin olive oil, plus more for drizzling ¼ cup (or more) very finely chopped preserved lemon (seeds removed), plus brine as needed; or preserved lemon paste …
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ¼ cup (or more) very finely chopped preserved lemon (seeds removed), plus brine as needed; or preserved lemon paste
- 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
- ¾ cup mixed olives (such as Castelvetrano, Kalamata, Cerignola, or niçoise), pitted, halved
- 3 cups salted pita chips
- Kosher salt (optional)
- 2 4–5-oz. cans oil-packed sardines, drained
- 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.
- 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.
- 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.
Combine 1 small red onion, thinly sliced, 1 lb. In a large bowl, 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.
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.
Halve sardines (crosswise) from two 4–5-oz. cans oil-packed sardines, drained, and nestle into salad.
