STEP 1

Cut the tomatoes into rounds that are a 1/4 inch thick, then add the tomatoes into a serving dish, in a circular design and layered around each other.

STEP 2

Thinly slice the onion, then break the slices apart and spread over the tomatoes.

STEP 3

Crack open the can of sardines, gently remove the sardines and transfer over a cutting board, cut each sardine in half lengthwise and then remove any spines. Add the sardines over the salad, then crack in some black pepper over the salad, you can also add in some sea salt in you like.

STEP 4

Roughly chop the cloves of garlic and add into a mortar, along with the chopped parsley and a pinch of sea salt. Using a pestle, pound down on the ingredients until your form a paste, then add in 3 tbsp of the olive oil from the canned sardines and 1 tbsp sherry vinegar, mix together until well blended.

STEP 5

Spoon the dressing over the salad, making sure to evenly spread it around, serve at room temperature or chilled. Enjoy!

Notes: The dressing can be prepared with a mortar and pestle, or blended using a handheld blender or food processor. The salad itself does not require additional salt, as the canned sardines already provide seasoning. If desired, a small pinch of salt can be added over the tomatoes.

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.