Chopped Salad with Sardines and Preserved Lemon

🇲🇦 Morocco

Servings: 4 Total: 20 minutes

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup finely chopped preserved lemon (seeds removed), or preserved lemon paste, plus brine as needed
1 small red onion, thinly sliced
1 lb Persian or English cucumbers, cut into bite-size pieces
12 oz mixed tomatoes, cut into bite-size pieces
3/4 cup mixed olives (Castelvetrano, Kalamata, Cerignola, or niçoise), pitted and halved
3 cups salted pita chips
Kosher salt, to taste (optional)
2 cans (4-5 oz each) oil-packed sardines, drained

Whisk olive oil and preserved lemon together in a medium bowl to make the dressing.
In a large bowl, combine red onion, cucumbers, tomatoes, and olives.
Add the dressing and toss to coat.
Add pita chips and mix gently to combine.
Taste and add more preserved lemon, brine, or salt if needed.
Transfer salad to a large shallow bowl.
Halve the sardines crosswise and nestle them into the salad.
Drizzle with additional olive oil before serving.