1.Make herb dressing. Combine ingredients in screw-top jar; shake well, season to taste.
2.Thread 18 skewers with one sardine fillet each, weaving diagonally through each fillet to secure.
3.Drizzle tomatoes with oil; season. Cook on heated oiled barbecue (or grill or grill pan) until tomatoes soften.
4.Cook sardines, skin-side down, without turning, on heated oiled barbecue, drizzling with half the herb dressing during cooking.
5.Toss salad leaves with vinegar in large bowl. Drizzle sardines with remaining dressing; serve with salad leaves and tomatoes.
Soak bamboo skewers in cold water for at least 30 minutes prior to using to prevent them from scorching during cookingNote