Sardine salad
Persons 10

Recipe by chef Nikos Photiadis, Messinian Gastronomy Seminars 2017


Douse the sardines with vinegar and run through a food processor. Add the almonds, parsley, capers and soda, and process. When the ingredients are blended well, add some pepper, and slowly add the rest of the vinegar and the olive oil. Arrange the bread slices on a dish. Place the tomatoes, salt and some olive oil in a bowl, stir gently, and transfer mixture on the bread. Cut the feta cheese into pieces, chop the herbs and sprinkle above the tomatoes. Serve with plenty of olive oil.

See chef  Nikos Photiadis cooking the recipe here.


  • 400 g canned sardines, no bones
  • 200 g blanched almonds
  • ⅓ bunch of parsley, finely chopped
  • 5 tbsp capers, desalted 
  • 1 can soda water
  • 2.5 cups olive oil
  • 2 slices sourdough bread
  • 2 tomatoes, peeled and cut in cubes
  • 100 g Kalamata feta cheese
  • Fresh mint
  • Oregano, fresh and dried
  • Vinegar
  • Afrala (unprocessed) salt, pepper