Drain the olive oil from the sardine cans into a small bowl and set aside.
In a large mixing bowl, flake the sardines using a fork.
Add cherry tomatoes, red onion, cucumber, and parsley to the bowl with the sardines.
In the bowl with the reserved olive oil, whisk together red wine vinegar, olive oil, salt, and pepper to make the dressing.
Pour the dressing over the sardine and vegetable mixture and toss gently to combine.
Taste and adjust seasoning as needed.
Serve the sardine salad chilled or at room temperature.
Enjoy!
