Easy Cucumber Salad Sandwiches Recipe

Introduction

Easy cucumber salad sandwiches are a light and refreshing option perfect for a quick lunch or snack. Crisp cucumbers meet creamy yogurt and feta, accented by fresh herbs and lemon for vibrant flavor.

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

1. Step 1: Stir together the diced cucumber and salt in a medium bowl. Let them sit for about 10 minutes to draw out excess moisture.
2. Step 2: In a large bowl, combine the yogurt, crumbled feta, chopped herbs, lemon zest, lemon juice, and black pepper. Mix until well blended.
3. Step 3: Drain the cucumbers and pat them dry with a paper towel. Add the cucumbers to the yogurt mixture and stir until evenly coated.
4. Step 4: Divide the alfalfa sprouts between two slices of toasted bread. Spread the cucumber salad on top, then add a slice of red onion. Top with the remaining bread slices and cut each sandwich in half.
5. Step 5: Serve the sandwiches immediately to enjoy the fresh flavors and crisp textures.

Tips & Variations

• Try swapping alfalfa sprouts for watercress or baby spinach for a different leafy texture.
• Use fresh dill for a traditional flavor or mint for a refreshing twist.
• For a dairy-free version, substitute Greek yogurt and feta with mashed avocado or a plant-based alternative.
• Adding a light drizzle of olive oil or a sprinkle of toasted nuts can add richness and crunch.

Storage

Assemble sandwiches just before serving to keep the bread from becoming soggy. Leftover cucumber salad can be stored in an airtight container in the refrigerator for up to 2 days. Stir well before spreading if refrigerated. The salad can be served on crackers or as a salad topping later.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cucumber salad in advance?

Yes, you can prepare the cucumber salad up to two days ahead and keep it refrigerated. To maintain the best texture, drain and pat the cucumbers dry thoroughly before mixing and store the salad in an airtight container.

What can I use if I don’t have alfalfa sprouts?

If you don’t have alfalfa sprouts, baby spinach, watercress, or thinly sliced lettuce make excellent substitutions that add freshness and crunch to the sandwich.

Easy Cucumber Salad Sandwiches Recipe

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4.5 from 58 reviews

Easy Cucumber Salad Sandwiches are a refreshing and light meal perfect for a quick lunch or snack. Featuring crisp diced cucumbers mixed with a tangy Greek yogurt and feta cheese blend, fresh herbs, and zesty lemon, these sandwiches are assembled with alfalfa sprouts and red onion on toasted whole-grain bread. This no-cook, simple recipe combines crunchy textures and vibrant flavors for a healthy and satisfying bite.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 sandwiches 1x
• Category: Lunch
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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Cucumber Salad

• 1 cup diced English cucumber
• 1/8 teaspoon salt
• 2 tablespoons low-fat plain Greek yogurt
• 2 tablespoons crumbled feta cheese
• 1 tablespoon chopped fresh herbs (dill, parsley, or mint)
• 1/4 teaspoon grated lemon peel (lemon zest)
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon ground black pepper

Sandwich Assembly

• 1/2 cup alfalfa sprouts
• 4 slices whole-grain bread, toasted as preferred
• 2 thin slices red onion

Instructions

1. Prepare the Cucumbers: Stir together the diced cucumber and salt in a medium bowl. Let them stand for about 10 minutes to draw out excess moisture.
2. Make the Yogurt Mixture: In a large bowl, combine the Greek yogurt, crumbled feta cheese, chopped fresh herbs, grated lemon peel, fresh lemon juice, and ground black pepper. Mix until well incorporated to form a flavorful yogurt base.
3. Combine Cucumbers with Yogurt Mixture: After 10 minutes, drain the cucumbers and pat them dry on a paper towel to remove extra moisture. Add the cucumbers to the yogurt mixture and stir thoroughly until coated.
4. Assemble the Sandwiches: Lay two slices of toasted bread. Divide the alfalfa sprouts evenly between them, then spread the cucumber salad mixture on top. Add a slice of red onion to each, and top with the remaining bread slices. Cut sandwiches in half to secure.
5. Serve: Serve the sandwiches immediately for the freshest taste. Enjoy the creamy, tangy, and crunchy flavors combined in a healthy and satisfying sandwich.

Notes

• Patting cucumbers dry after salting is crucial to avoid soggy sandwiches.
• Choose fresh herbs like dill, parsley, or mint to enhance flavor.
• Use whole-grain bread for added fiber and nutrition.
• Can be made vegetarian with low-fat yogurt and feta cheese.
• Serve immediately to keep bread crisp and prevent sogginess.

Keywords: Cucumber Salad Sandwiches, Healthy Sandwich, Low Fat Lunch, Greek Yogurt Sandwich, Vegetarian sandwich, Whole Grain Bread, Fresh Herb Sandwich