Marinated Sardines with Cucumber and Heirloom Tomatoes - alive magazine

Ingredients

• 1/2 English cucumber, diced
• 1 to 2 large heirloom tomatoes (about 2 cups/500 mL), diced
• 2 Tbsp (30 mL) tarragon, coarsely chopped
• 1 cup (250 mL) whole Italian parsley leaves
• 6 Tbsp (90 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) red wine vinegar
• 12 filets marinated sardines, store-bought or homemade
• Salt and pepper to taste