Serve with crusty bread to sop up the juices.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
1 cucumber, quartered lengthwise, thinly sliced crosswise
1 1/4 pounds tomatoes, seeded, diced
1/2 medium onion, cut into thin rings
1/2 cup chopped fresh Italian parsley
1/2 cup coarsely chopped arugula
2 tablespoons chopped fresh mint
8 oil-packed sardines, drained, diced
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
Preparation
Step 1
Combine cucumber, tomatoes, onion, parsley, arugula, mint, and all but 2 pieces sardines in large bowl; toss to combine.
Step 2
Place reserved sardines in medium bowl; mash with fork until smooth. Whisk in oil and lemon juice. Season dressing with salt and pepper; mix into salad. Transfer to serving bowl; sprinkle with lemon peel.
