Cucumber Salad Sandwiches

These Easy Cucumber Salad Sandwiches are my quick answer to a light, refreshing lunch. Crisp cucumbers, tangy feta, and creamy Greek yogurt get a lift from fresh herbs and lemon, then go onto sturdy whole-grain bread for a clean, satisfying bite. I keep a paper-towel-lined rack by the toaster so the bread cools fast and stays crisp—little things make a big difference with sandwiches like these.

I reach for this recipe on warm days or when I want something fresh that won’t slow me down. The salted-and-drained cucumbers stay crunchy, the sprouts add a gentle snap, and a quick splash of lemon keeps everything bright. It’s budget-friendly, no-cook, and endlessly customizable. Let’s get cooking!

Ingredients for Easy Cucumber Salad Sandwiches

I always start with English cucumbers because they’re less watery and hold their bite. Pro tip: salt, drain, and blot them until they feel almost squeaky-dry for the best texture.

• 1 cup diced English cucumber (salted 10 min, thoroughly blotted) – I recommend English for fewer seeds
• ⅛ tsp salt (for pre-salting cucumbers)
• 2 tbsp low-fat plain Greek yogurt – my preference is a thick, strained style
• 2 tbsp crumbled feta cheese – I usually choose a tangy sheep’s milk feta
• 1 tbsp chopped fresh herbs (dill, parsley, or mint) – pro tip: dill = classic deli flavor
• ¼ tsp finely grated lemon zest
• ½ tsp fresh lemon juice (more to taste)
• ⅛ tsp ground black pepper
• ½ cup alfalfa sprouts – add at the end for max crunch
• 4 slices whole-grain bread, toasted and cooled on a rack
• Thinly sliced red onion, to taste (about 2–4 thin rounds per sandwich)

Equipment: Medium bowl, large bowl, colander, paper towels, measuring cups/spoons.

Step-by-Step Instructions

In my experience, moisture control is everything. Blot boldly—dry cucumbers equal crisp sandwiches.

Step 1: Stir cucumbers with ⅛ tsp salt in a medium bowl; rest 10 minutes. Drain, then spread on paper towels and pat very dry. They should feel firm, not slick.

Step 2: In a large bowl, mix yogurt, feta, herbs, lemon zest, lemon juice, and pepper until creamy. (Pro tip: don’t over-salt now; feta adds salinity.)

Step 3: Fold in cucumbers gently until coated. Overmixing softens them, so stop once everything looks evenly dressed.

Step 4: Toast bread and cool completely on a rack. Layer sprouts on two slices, spoon on cucumber salad, add red onion, and top with remaining slices.

Step 5: Cut sandwiches in half and serve right away for the best crunch. Common mistake: assembling on hot toast—it steams and softens the bread.

What to Serve with Easy Cucumber Salad Sandwiches

Bright, crunchy sides make these sandwiches shine. Here are great pairings from your site:

Steakhouse Potato Salad: Creamy, hearty contrast with bacon and eggs—perfect when you want a more filling plate. Get the recipe

Chickpea Beet & Feta Salad: Another fresh, Mediterranean-leaning side that echoes the dill/lemon notes. Get the recipe

2-Ingredient Cottage Cheese Flatbread: Serve the cucumber salad open-faced on this protein-boosted flatbread for a fun twist. Make the flatbread

Easy Lasagna Soup: Cozy soup + crisp sandwich is a classic lunch combo for cooler days. See the soup

Blueberry Biscuits: Finish with a lightly sweet bite—bright berries pair well after a tangy, herbal sandwich. Bake the biscuits

Storage & Serving Tips

The cucumber mixture can be made up to 4 hours ahead; keep chilled and covered. For leftovers (up to 2 days), expect some liquid release—pour it off, stir, then re-season with a pinch of salt and a squeeze of lemon.

For packed lunches, store the filling separately and assemble right before eating. Pro tip: keep the toast in a vented bag so it stays dry. Allergens: contains dairy and gluten. Use gluten-free bread if needed.

Conclusion

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 15 minutes mins

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.