Tomato, sardine & toasted bread salad
Waitrose and Partners

Tomato, sardine & toasted bread salad

A delicious, light Mediterranean-style salad for midsummer eating. To make it a more hearty meal, add half a can of drained Essential cannellini beans. Omit the sardines for a great accompaniment to barbecued chicken and fish.

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Low in saturated fat2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 pack Essential Mixed Peppers, cut into small chunks
  • 100g Essential Baguette, torn into bitesized pieces
  • 120g can Essential Sardines in Tomato Sauce
  • 4 tsp olive oil
  • 2 tsp white or red wine vinegar
  • 2 clove/s garlic, crushed
  • 200g Essential Cherry Tomatoes, halved
  • 40g drained Essential Black Olives In Brine, roughly chopped
  • 15g Greek basil leaves (optional)


  1. Preheat the grill to medium. Place the peppers on a foillined baking sheet and grill for 15 minutes, until softened and slightly charred at the edges. Scatter the bread on top and grill for a further 2 minutes, until toasted.

  2. Lift the sardines from the can and set aside. Scrape the tomato sauce into a bowl. Stir in the oil, vinegar, garlic, 2 tbsp water and plenty of black pepper. Set a sieve over the bowl and use a teaspoon to scoop the pulp out of each tomato into the sieve. Strain through into the tomato sauce mixture, discarding the seeds.

  3. Combine the tomatoes, peppers, toasted bread, olives and basil (if using) in a bowl, then stir in ½ the sauce and mix well. Transfer to plates, top with the sardines and drizzle with the remaining sauce, some black pepper and a few extra basil leaves.

Cook’s tip

The strained tomato juice gives a fresh, zesty flavour to the sauce. If short of time, use the tomatoes as they are and add 2 tbsp tomato juice from a carton instead.


Typical values per serving when made using specific products in recipe


1,827kJ/ 436kcals



Saturated Fat












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