Tomato, Olive, and Feta Salad with Tinned Sardines by Yasmin Fahr for New York Times Cooking
Following Yasmin’s lead, I combined red wine vinegar, oregano, salt, pepper, and EVOO in a bowl. Added cherry tomatoes, Kalamata olives, capers, scallions, and feta cheese. Topped it with a can of tinned sardines. No cook lunch.
by Jonnyrashid
4 Comments
hogua
It sounds and looks yummy, but… that seems like a lot of Feta, especially with adding 5-7 oz of fish to it.
Thank you for posting this recipe. I will definitely try it, but with much less feta and a bit less fish.
4 Comments
It sounds and looks yummy, but… that seems like a lot of Feta, especially with adding 5-7 oz of fish to it.
Thank you for posting this recipe. I will definitely try it, but with much less feta and a bit less fish.
Mouth watering! Thank you for sharing.
Very appreciative of the screenshots!
Yum!