Greek Salad With Sardines and Beans
Updated June 25, 2026
Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
- Ready In
- 35 min
- Rating
- Comments
- Read comments
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Ingredients
1 (15-ounce) can white beans, such as cannellini
1 pint cherry or other small tomatoes, halved
4 Persian or mini seedless cucumbers, cut into bite-size pieces
Kosher salt
1 shallot, halved and thinly sliced
3 tablespoons red wine vinegar
⅓ cup pitted Kalamata olives, halved
1½ teaspoons dried oregano, plus more for serving
¼ cup extra-virgin olive oil
2 ounces feta (or ½ cup crumbled)
1 (4-ounce) tin sardines (packed in water or oil)
Nutritional analysis per serving (4 servings)
42 grams carbs; 53 milligrams cholesterol; 424 calories; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 8 grams fiber; 830 milligrams sodium; 19 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain and rinse the white beans in a colander. Add the tomatoes, cucumbers and 1½ teaspoons salt to the colander of beans. Toss to combine, then drain for 10 to 15 minutes.
- Step 2
Meanwhile, in a large bowl, combine the shallot, vinegar, olives and dried oregano. Shake the tomato mixture of any liquid, then transfer to the bowl. Add the oil and stir to combine. Break up the feta into large chunks and scatter on top of the salad, then lay the sardines on top, leaving any liquid in the tin behind. Season to taste with salt, then garnish with a bit more oregano.
Private Notes
Comments
@Donna Macris but this is confusing - the recipe doesn’t say nor does it need to be a traditional Greek salad you grew up with. It’s nice to have variations and try new things and if you don’t want to then don’t, but allow others to enjoy it who haven’t been 40+ years eating the same salad and enjoying it - others may enjoy something different🙏🏽
This was delicious with smoked trout and warmed pita bread. Eating it tomorrow over leftover farro, which will soak up all the juice.
@Donna Macris I don’t think the author is claiming this recipe is authentic - she’s just suggesting a way to adapt a Greek-style salad.
I tried it in the instant pot with one modification, adding chicken legs. To ensure the legs were cooked through I did 22 minutes pressure cook. I par cooked the lentils as instructed, the lentils came out great, chicken was fall off the bone tender, but the jasmine rice was a gloopy mess. Next time I would use a heartier grain to ensure both the lentils and rice were al dente OR I would pressure cook 12 minutes, as that is the instruction for pressure cooking chicken legs.
This was delicious! I really liked marinating the beans,tomatoes and cucumbers in salt. Will use this in other salad preparations. Next time will make with tuna as hubby not a fan of sardines.
Comment definitely use oil sardines are packed in I used red onions instead of shallot the second time I made this as good if not better