Name: Sardines on Toast with Tomato, Red Onion, and Olives Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 4 medium slices sourdough bread; 1 garlic clove, halved; 1-2 large ripe tomatoes (120g); 120g-140g sardines in olive oil; ½ red onion, finely sliced; 8 pitted black olives, halved; Handful of parsley, finely chopped

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Introduction

Sardines on toast is a simple yet flavorful dish that brings together the richness of sardines with fresh, vibrant toppings. Perfect for a quick lunch or a light dinner, this recipe highlights the beauty of Mediterranean ingredients in every bite.

Two pieces of toasted brown bread are placed on a white plate with a light green texture. Each toast has a bottom layer of chunky red tomato spread, topped with silvery sardine fillets. There are thin slices of purple onion and dark purple olive pieces scattered on top of the sardines. Small bits of green herbs are sprinkled over the toasts, adding a fresh touch. The background features a white marbled texture, and a turquoise cloth is partially visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium slices sourdough bread
1 garlic clove, halved
1-2 large ripe tomatoes (120g)
120g-140g sardines in olive oil
½ red onion, finely sliced
8 pitted black olives, halved
Handful of parsley, finely chopped

Instructions

Step 1: Toast the sourdough slices until golden and crisp.
Step 2: Rub the toasted bread with the cut side of the garlic clove to add a fragrant base.
Step 3: Grate the ripe tomatoes over the bread and spread evenly to create a fresh tomato layer.
Step 4: Arrange the sardines on top of the tomato, then drizzle a few tablespoons of the olive oil from the sardine tin over each slice.
Step 5: Scatter the finely sliced red onion, halved black olives, and chopped parsley over the sardines for added flavor and texture.

Tips & Variations

Use crusty bread like ciabatta or baguette if sourdough isn’t available for a different texture.
For extra zing, add a squeeze of lemon juice over the sardines before serving.
Swap black olives with green olives or capers to vary the salty bite.
If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before using.

Storage

This dish is best enjoyed fresh as the bread can become soggy if stored. If needed, keep the toppings separate and store in an airtight container in the refrigerator for up to 2 days. Toast the bread fresh before assembling again. Reheat sardines gently if preferred warm.

How to Serve

Two slices of toasted bread with a rough texture form the base, placed on a round white plate with a speckled green finish, set on a white marbled texture. Each slice is topped with a thick, chunky bright red tomato spread that covers the surface unevenly. On top, there are whole pieces of small fish with a silvery gray skin, laid lengthwise. Dark purple olive halves and thin, curly slices of light purple-red onion are scattered over the fish. Small green leaves of chopped herbs are sprinkled over everything for a fresh look. A few drops of yellowish olive oil are visible around the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sardines in water instead of olive oil?

Yes, but sardines packed in olive oil add more flavor and richness to the dish. If using sardines in water, you might want to drizzle some good quality olive oil on top for extra taste.

What can I substitute for sourdough bread?

Any sturdy bread such as whole wheat, rye, or a crusty baguette will work well and hold the toppings without getting soggy too quickly.