For color and flavor diversity in this recipe, I recommend using yellow tomatoes. Their pleasant sweet and sour taste is harmoniously combined with canned fish in its own juice. If desired, sprinkle the salad with zest.
Ingredients
- Canned fish - 1 bank
- Salad mix - 2 handfuls
- Yellow tomatoes - 300 g
- Greenery - 4 twigs
- Onion - 1 piece
- Olives - 2 handfuls
- Olive oil - 2 art.l.
- Oregano - 1 tsp.
Step-by-step cooking recipe
Thinly slice the onion and tomatoes, chop the greens and add the salad mix.
Mash the fish with a fork and put it on the vegetables.
Add olives to the salad, pour oil over everything and sprinkle with oregano.
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