Greek Salad Sandwiches

Name: Greek Salad Sandwiches
Total time: 300 min
Ingredients: 1 medium cucumber (peeled, seeded and coarsely chopped); 0.5 cup 1/2 plain whole-milk Greek yogurt or homemade Greek yogurt; 2 roasted red peppers (chopped); 2 garlic cloves (chopped); 2 tablespoons chopped dill; 3 tablespoons red wine vinegar; Salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 0.5 teaspoon dried Greek oregano; 1 small Kirby cucumber (thinly sliced); 12 pitted kalamata olives (chopped); 6 pickled peperoncini (stemmed and cut into thin rings); 4 radishes (cut into matchsticks); 2 plum tomatoes (coarsely chopped); 1 cup thinly sliced mustard greens or kale; 0.5 small red onion (thinly sliced); 1 cup feta (crumbled); 6 Ladopsomo breads or grilled pocketless pitas

Be the first to rate & review!

This is Greek salad perfection: Michael Psilakis tops warm bread with garlicky red-pepper tzatziki (cucumber-yogurt spread) and a piquant combo of cucumbers, olives, peperoncini, tomatoes, radishes, greens, and feta. It's stellar with homemade ladopsomo bread and yogurt, but equally good with store-bought.

By

Michael Psilakis

Updated on August 16, 2022

Greek Salad Sandwiches — Photo: © Martin Morrell

Active Time:

1 hrs

Total Time:

5 hrs

Yield:

6

Ingredients

1 medium cucumber (peeled, seeded and coarsely chopped)
½ cup 1/2 plain whole-milk Greek yogurt or homemade Greek yogurt
2 roasted red peppers (chopped)
2 garlic cloves (chopped)
2 tablespoons chopped dill
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
½ teaspoon dried Greek oregano
1 small Kirby cucumber (thinly sliced)
12 pitted kalamata olives (chopped)
6 pickled peperoncini (stemmed and cut into thin rings)
4 radishes (cut into matchsticks)
2 plum tomatoes (coarsely chopped)
1 cup thinly sliced mustard greens or kale
½ small red onion (thinly sliced)
1 cup feta (crumbled)
6 Ladopsomo breads or grilled pocketless pitas

Directions

In a food processor, process the chopped cucumber until minced. Transfer to a kitchen towel. Squeeze out as much liquid as possible and transfer the cucumber to a bowl.
In the food processor, combine the yogurt, roasted peppers, garlic, dill and 2 tablespoons of the vinegar and process until smooth. Add the yogurt mixture to the drained cucumber and stir well. Season the tzatziki with salt and pepper.
In a large bowl, combine the remaining 1 tablespoon of vinegar with the olive oil and oregano. Add the Kirby cucumber, olives, peperoncini, radishes, tomatoes, mustard greens, onion and feta and toss well. Season with salt and pepper.
Spread about 2 tablespoons of tzatziki onto each bread and top with the salad. Serve right away.