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Easy cucumber salad sandwiches with yogurt and feta on whole grain bread

Easy Cucumber Salad Sandwiches

Fresh, crisp cucumber salad sandwiches made with yogurt, feta, and herbs on whole grain bread. Perfect for light lunches or summer picnics.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 2 portions
Course: Lunch, Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup diced English cucumber salted and drained for 10 minutes
  • 1/8 teaspoon salt to draw out moisture
  • 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
  • 2 slices red onion thinly sliced

Equipment

  • Medium bowl
  • Large bowl
  • Colander
  • Paper towels
  • Measuring cups and spoons

Method
 

  1. Stir diced cucumbers with salt in a bowl. Let sit 10 minutes, then drain and pat dry with paper towels.
  2. In a large bowl, mix Greek yogurt, feta, herbs, lemon peel, lemon juice, and pepper until creamy.
  3. Add cucumbers to yogurt mixture and stir until evenly coated.
  4. Layer sprouts on two slices of bread, top with cucumber mixture and onion, then finish with remaining bread slices.
  5. Cut sandwiches in half and serve immediately.

Notes

Best eaten fresh. For lunches, store cucumber mixture separately and assemble just before serving.