Name: Cucumber and Feta Salad Sandwiches with Fresh Herbs and Lemon Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 cup diced English cucumber; 1/8 teaspoon salt; 2 tablespoons low-fat plain Greek yogurt; 2 tablespoons crumbled feta cheese; 1 tablespoon chopped herbs (dill, parsley, or mint); 1/4 teaspoon grated lemon peel; 1/2 teaspoon fresh lemon juice; 1/8 teaspoon ground black pepper; 1/2 cup alfalfa sprouts; 4 slices whole-grain bread, toasted as preferred; 2 thin slices of red onion

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Introduction

Salad sandwiches are a delightful, fresh option perfect for a light lunch or snack. Combining crisp cucumbers with creamy yogurt and tangy feta, these sandwiches bring bright flavors together in a wholesome, satisfying bite.

The image shows a close-up of a sandwich with two layers of light brown whole wheat bread. Between the bread slices, there are two visible layers of creamy white spread with pale green cucumber chunks mixed in. On top of the spread, there are fresh, light green sprouts with thin, delicate stems and tiny leaves scattered both inside the sandwich and slightly outside it. The sandwich is placed on a white plate set on a white marbled surface. The textures highlighted include the soft bread, creamy spread, crunchy cucumber pieces, and delicate sprouts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup diced English cucumber
1/8 teaspoon salt
2 tablespoons low-fat plain Greek yogurt
2 tablespoons crumbled feta cheese
1 tablespoon chopped herbs like dill, parsley, or mint
1/4 teaspoon grated lemon peel
1/2 teaspoon fresh lemon juice
1/8 teaspoon ground black pepper
1/2 cup alfalfa sprouts
4 slices whole-grain bread, toasted as preferred
2 thin slices of red onion

Instructions

Step 1: Stir together the diced cucumber and salt in a medium bowl. Let them stand for about 10 minutes to draw out excess moisture.
Step 2: While the cucumbers sit, combine the Greek yogurt, feta cheese, chopped herbs, lemon zest, lemon juice, and black pepper in a large bowl. Mix well to create a flavorful yogurt base.
Step 3: After 10 minutes, drain the cucumbers and pat them dry with a paper towel to remove as much moisture as possible. Add the cucumbers to the yogurt mixture and stir until fully coated.
Step 4: Take two slices of toasted bread and divide the alfalfa sprouts between them. Spread the cucumber salad over the sprouts, top each with a slice of red onion, and cover with the remaining bread slices. Cut the sandwiches in half to secure.
Step 5: Serve immediately to enjoy the fresh crunch and bright flavors at their best.

Tips & Variations

For extra creaminess, try adding a small amount of cream cheese or mayonnaise to the yogurt mixture.
Swap the alfalfa sprouts for baby spinach or arugula for a different texture and flavor.
Use fresh herbs like basil or chives if you prefer their taste over dill, parsley, or mint.
To make it vegan, substitute feta and Greek yogurt with plant-based alternatives.

Storage

Salad sandwiches are best enjoyed fresh, but you can prepare the cucumber mixture ahead and store it in an airtight container in the refrigerator for up to 2 days. Assemble the sandwiches just before serving to prevent the bread from becoming soggy. If needed, re-toast the bread lightly before assembling.

How to Serve

The image shows a close-up of a sandwich stacked with two slices of brown whole grain bread. Inside, there are two main filling layers: the first layer is creamy cucumber salad with visible chunks of light green cucumber mixed in a white dressing, and the second layer is fresh green sprouts on top of the cucumber filling, adding a delicate texture. The sandwich is placed on a round plate with a subtle dark surface, resting on a white marbled background. The sandwich looks fresh and soft with a rustic texture on the bread crust. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread?

Yes, whole-grain bread adds great flavor and texture, but you can use any bread you prefer, such as sourdough, rye, or a gluten-free option.

How can I keep the sandwich from getting soggy?

Drain and pat dry the cucumbers thoroughly before mixing with the yogurt base. Also, assemble the sandwiches just before eating to keep the bread from absorbing too much moisture.