On Monday morning in Astoria, kitchen staff at several Greek diners prepped for the lunch rush with a new twist on a familiar staple. Cooks at Omonia Cafe on Broadway assembled Greek salads with canned sardines and white beans, offering a heartier version for patrons seeking a no-cook meal as the school year resumes.
The addition of fish and legumes brings more protein to an otherwise vegetable-heavy plate. "Sardines have always been part of the Greek pantry," said Yiannis Papadopoulos, a line cook. "Now we see more people asking for them in salads, especially as the weather starts to cool."
The price of a sardine-and-bean Greek salad at Omonia sits at $17.50, about three dollars above the standard version. Across the street, Titan Foods has reported an uptick in canned fish sales this month, with shoppers citing convenience after busy evenings.
With shorter evenings and students returning to classrooms, demand for quick, filling meals is evident. At lunchtime Monday, a steady flow of customers opted for the updated salad, some pairing it with pita and olives for takeout. "It feels like dinner but takes five minutes," said one parent in line.
The trend, while not new in Mediterranean homes, is finding its way into more local menus this September. Restaurant owners say they expect the combination to remain popular through the fall, especially as fresh tomatoes and cucumbers linger at city greenmarkets.