Sardine Olive Bread Dip

Preheat the oven to 350°F (350°F) or use a toaster to lightly toast slices of crusty bread until golden and crisp; set aside to cool slightly.

In a large mixing bowl, combine olive oil, balsamic vinegar, lemon zest, lemon juice, paprika powder, dried oregano, red chilli flakes, and a pinch of salt and black pepper; whisk briefly to create a uniform dressing.

Add the chopped green olives, black olives, chopped tomato, sun‑dried tomatoes, chopped parsley, chopped garlic, and chopped red onion to the bowl; toss gently to coat the vegetables with the dressing.

Drain the canned sardine and break it into large chunks; fold the sardine pieces into the mixture carefully so they remain identifiable but are evenly distributed.

Transfer the dip to a serving bowl, drizzle a little extra olive oil on top if desired, and serve immediately with the warm toasted bread for dipping.