Tomatoes with sardines and olives
6 servings
140 minutes
Tomatoes with sardines and olives are a vibrant dish of Greek cuisine that embodies the Mediterranean diet style. The combination of sweet, slightly salty tomatoes with tender sardines and tangy olives creates a rich flavor spectrum. The dressing with white wine vinegar and mustard adds a light acidity, while parsley brings freshness. This recipe exemplifies Greek culinary mastery – light yet rich, suitable for both festive tables and light dinners. Chilled tomatoes absorb the aromas of the filling, making the dish even more expressive. Greeks value simple yet harmonious combinations, and this dish reflects their culinary philosophy – maximum flavor with minimal ingredients.
1
Cut off the stems of the tomatoes and scoop out the insides: this can be done with a teaspoon. Salt the insides, turn them over, and leave for an hour to get rid of excess juice.
- Tomatoes: 12 pieces
- Salt: to taste
2
Remove seeds from the peppers and cut them into cubes, finely chop the parsley, and remove the bones from the sardines, mashing them with a fork.
- Green pepper: 2 stems
- Parsley: 4 stems
- Sardines in oil: 8 pieces
3
Heat oil in a pan, add pepper, and cook on low heat, shaking for 10 minutes. Near the end, lightly salt. While the pepper is frying: whisk vinegar with oil and a pinch of salt, then add parsley and mustard and whisk again. Mix the resulting dressing with sardines and pepper, stuff tomatoes with this mixture, and refrigerate for at least 1 hour.
- Olive oil: 3 tablespoons
- Green pepper: 2 stems
- Salt: to taste
- White wine vinegar: 1 tablespoon
- Sunflower oil: 3 tablespoons
- Salt: to taste
- Parsley: 4 stems
- Mustard: 0.5 teaspoon
- Sardines in oil: 8 pieces
4
Decorate with olives and salad leaves.
- Olives stuffed with red peppers: 100 g
- Lettuce: 6 pieces