Sardines on Toast with Lemon, Tomato and Onions

Jenny Skrapaliori-Graves | Last Updated: October 4, 2025
Sardines on toasted sourdough bread and lemon wedges on a black and white plate.

Sardines on Toast is one of those dishes that turns humble pantry staples into something absolutely crave-worthy. Rustic, flavorful, and satisfyingly simple, with crusty bread, bright tomato, garlic-infused olive oil, a squeeze of lemon, and tender sardines, it’s a dish that captures the spirit of Mediterranean cooking: fresh, bold, unpretentious. It works as a quick snack, a light lunch, or even a cozy dinner when you don’t want to fuss.


If you’re a fan of our delicious Sardines on Toast, you’re in for a treat with our Tomato Feta Sadwich, Feta Grilled Cheese, and Tomato Feta Galette!

Sardines on toast cut on a plate with a fork and a knife and lemon wedges.

Why you will love Sardines on Toast


  • SPEED MEETS FLAVOR – Ready in under 15 minutes, but tastes like you’ve spent hours.
  • NUTRIENT-DENSE – Sardines provide protein, omega-3 fatty acids, calcium, and more.
  • PANTRY HERO – You don’t need a big shopping list — many ingredients are often already on hand.
  • VERSATILE – It can lean rustic and minimal, or get dressed up with herbs, chili, or extras.
  • TEXTURAL CONTRAST – Crunchy toast, juicy tomato, silky fish, garlicky oil give layers of texture in each bite.

Here is what you need

Sourdough bread, sardines, olive oil, sea salt and pepper, a lemon, a tomato and an onion on a wooden surface.
  • Sardines – You can use fresh grilled sardines or good-quality canned (oil-packed or water-packed). Grilled ones add smokiness; canned ones add convenience.
  • Bread – A sturdy, country-style loaf, like sourdough or country loaf, works best. The bread should be able to withstand moist toppings without collapsing.
  • Tomato — a ripe, big, juicy one.
  • Garlic and onion — the first infuses the olive oil, and the second adds crunch and bite to the recipe.
  • Lemon — I usually don’t go for lemon with tomatoes, but in this instance, it suits the fish so much, like a deconstructed ladolemono.
  • Olive oil — use extra virgin olive oil — its flavor really shines when infused with garlic.
  • Chili flakes – For heat. Use sparingly or more generously, depending on your taste.
  • Sea salt and freshly ground pepper – Good-quality sea salt and freshly ground black pepper help season each component.
  • Fresh herbs — not shown above. Optional. A touch of fresh oregano leaves, chopped basil, and parsley adds freshness and color.

Suggestions & Substitutions

  • Infusing the oil: Keep heat moderate when infusing garlic so you don’t burn it. Burnt garlic tastes bitter.
  • Toasting technique: Toast both sides of the bread in a pan or under a broiler to get golden crispness.
  • Handling sardines: They can be delicate, especially canned ones — place gently and allow them to break a little if needed.
  • Tomato alternative: If tomatoes aren’t in season, swap for thin slices of roasted red pepper or even a smear of tomato paste diluted with olive oil.
  • Bread swaps: Use ciabatta, whole-grain, rye, or any crusty loaf you have — just ensure it’s robust.
  • Herb variants: Try dill, tarragon, or chives if you want a different aromatics profile.
  • Heat variation: Use fresh chopped chili instead of flakes, or a drizzle of chili oil for a different kick.
  • Vegan-ish twist: Omit sardines, top with mashed white beans, capers, maybe some seaweed flakes for a briny hit.
  • Extra layer: Add a smear of labneh, ricotta, or mashed avocado on the toast before tomatoes for richness.
Can I use canned sardines for this recipe?

Yes, canned sardines (in oil or water) work beautifully. They’re handy and flavorful; just drain (or partially drain) before plating.

Is it okay if the sardines break?

Absolutely. They’re delicate, especially canned ones. If they flake or break a bit, that’s fine; it still tastes marvelous.

Can I make parts of this ahead of time?

You can infuse the garlic oil ahead. But toasting the bread and assembling should be done right before serving so the toast stays crisp.

What if I don’t have lemons?

You could use a splash of vinegar (white wine vinegar or sherry vinegar) but the brightness won’t be quite the same. Lemon is ideal.

How to make sardines on toast

Two garlic cloves in olive oil in a saucepan.

Step 1. Pour ¼ cup of extra virgin olive oil into a small saucepan. Add two crushed garlic cloves and simmer on medium-high heat for three minutes. You can remove it from heat and let the olive oil infuse more with the garlic.


A brush brushing olive oil on bread.

Step 2. Brush the bread slices on both sides with the garlic-infused olive oil.

Two bread slices toasting on a pan.

Step 3. Toast the bread on both sides, on high heat in a frying pan.


Sardines on toasted sourdough bread and lemon wedges.

Step 4. Layer a couple of tomato slices on each slice of bread, and season with sea salt and freshly ground pepper. Top each slice with two sardines. They are fragile, so it’s ok if they break apart. Drizzle extra virgin olive oil, sprinkle chili flakes, and add lemon juice. Garnish with fresh oregano, basil leaves, or chopped parsley. Serve immediately.

Sardines on toast cut on a plate with a fork and a knife and lemon wedges.

Side dishes for sardines on toast

Storage

  • Leftover sardines: Store in a covered container with a bit of olive oil, refrigerated. Use within 1–2 days.
  • Bread: Best eaten fresh. If you have extra toasted bread, store in an airtight container (it may lose crispness).
  • Assembled toast: Not ideal to store already topped — it will get soggy. Better to keep components separate and assemble just before serving.
  • Reheating: If you have leftover sardines (without bread), you can gently reheat in a pan with olive oil — don’t overcook. Re-toast bread if needed before assembling again.

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Sardines on toasted sourdough bread and lemon wedges on a black and white plate.

Sardines on Toast

by Jenny Skrapaliori Graves
Sardines on Toast is a tasty pantry meal that is not just for when you are starving, and there’s nothing in the house for dinner. All you need is good sardines, good bread, tomatoes, garlic and olive oil.
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer-snack
Cuisine Greek
Servings 2
Calories 301 kcal

Ingredients
  

  • 2 slices sourdough bread
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves smashed
  • 1 large ripe tomato sliced
  • 4 sardines grilled or from a jar
  • ½ teaspoon chili flakes
  • 1 lemon
  • sea salt
  • freshly ground pepper
  • fresh herbs like oregano, basil or parsley

Instructions
 

  • Pour ¼ cup of extra virgin olive oil into a small saucepan. Add two crushed garlic cloves and simmer on medium-high heat for three minutes.
    You can remove the saucepan from the heat and let the olive oil infuse more with the garlic.
  • Brush the bread slices on both sides with the garlic-infused olive oil.
    Toast the bread on both sides, on high heat in a frying pan.
  • Layer a couple of tomato slices on each slice of bread, and season with sea salt and freshly ground pepper.
    Top each slice with two sardines. They are fragile, so it's ok if they break apart.
    Drizzle extra virgin olive oil, sprinkle chili flakes, and add lemon juice. Garnish with fresh oregano, basil leaves, or chopped parsley (optional).
    Serve immediately.

Notes

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation. 

Nutrition

Calories: 301kcalCarbohydrates: 36gProtein: 14gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 34mgSodium: 471mgPotassium: 332mgFiber: 2gSugar: 5gVitamin A: 687IUVitamin C: 9mgCalcium: 136mgIron: 4mg
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Sardines on Toast with Lemon, Tomato and Onions

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5 from 1 vote

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2 Comments

  1. 5 stars
    These sardines are packed with the flavors of the Mediterranean. And the visual spectacle reminded me of something you would find at a feast. My body appreciated healthy input. Would recommend giving it a try.