Greek Salad With Sardines and Beans

By Ali Slagle

Updated June 25, 2026

  • Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Ready In
35 min
Rating
5(171)
Comments
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Steer Greek salad to main-dish waters by including two Mediterranean pantry staples, sardines and white beans. They add fiber and protein, sure, but they also slip into the mix naturally, the sardines’ brininess echoed by the olives and feta and the creaminess of the beans by the feta.

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Ingredients

Yield:4 servings

  • 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)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

42 grams carbs; 53 milligrams cholesterol; 424 calories; 13 grams monosaturated 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

  1. 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. 

  2. 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.

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Ratings

5 out of 5
171 user ratings
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Comments

Beth@VT

@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🙏🏽

Nina

@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.

yush

This was delicious with smoked trout and warmed pita bread. Eating it tomorrow over leftover farro, which will soak up all the juice.

Susigaj

Very good, very simple.

Brad

Wow, this was delicious! And this would work without the sardines for the vegetarians in your life. I cut back on the oil and think it was just right.

AJ

Made with gigante beans and tuna, and served some stuffed grape leaves on the side. Great mix of textures and tastes, and pretty filling too. Good recipe that can adapted to what you have in the pantry. Next time I think I'll add some green pepper. Don't forget to serve with warm pita or crusty bread to sop up the extra dressing at the bottom of the bowl.

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