`Greek Salad Sandwich - Olive Oil Times
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enEnglishfrFrançaiselελληνικάdeDeutscheitItalianozh-CN中文ptPortuguêsesEspañoltrTürkçehrHrvatskija日本語hiहिंदी

Greek Salad Sandwich

The iconic Greek Salad has gone through a little sandwich makeover! The same delicious ingredients (ripe tomatoes, cucumbers, zesty feta cheese, red onion, and piquant pepperoncinis) are joined by well seasoned mashed chickpeas and Greek yogurt.
A sandwich made with whole grain bread, filled with egg salad, cucumbers, tomatoes, and pickles. - Olive Oil Times
Greek Salad Sandwich
By Patterson Watkins
Jul. 29, 2021 11:41 UTC

Greek salad (or hori­atiki salad) is a pop­u­lar salad in Greek cui­sine, usu­ally adorn­ing the table at all din­ing hours of the day. This sand­wich ver­sion uses all of the ingre­di­ents com­monly found in a Greek salad, as well as a few addi­tional Mediterranean-themed top­pers for added flare.

The chick­peas mash is a sim­ple com­bi­na­tion of canned chick­peas, robust olive oil, dill, gar­lic, salt, and pep­per. This mash makes up the base of the sand­wich, fol­lowed by top­pings of cucum­ber, tomato, pep­pers, feta cheese crum­bles, Greek yogurt, and a hearty fin­ish­ing driz­zle of extra vir­gin olive oil. 

Greek Salad Sandwich

Greek Salad Sandwich

4from6votes
Course: Main, SandwichCuisine: GreekDifficulty: Easy
Servings

4

serv­ings
Prep time

15

min­utes

The chick­peas salad can be made a day or two before you’re plan­ning on assem­bling these sand­wiches. We love a sliced rus­tic, hearty bread for this recipe but feel free to go super authen­tic and use pita instead. 

Ingredients

  • Chickpea Salad

  • 15oz15oz can chick­peas, drained and rinsed 

  • 2table­spoonsmedium to robust extra vir­gin olive oil

  • 1/2tea­spoonfresh dill, chopped

  • 1/2 tea­spoondried minced gar­lic

  • 1/2tea­spoonsalt

  • 1pinch cracked black pep­per

  • Sandwich

  • 8eachrus­tic bread slices, toasted

  • 1cupcucum­ber, thinly sliced

  • 1eachlarge tomato, sliced

  • 1/2 cupred onion, peeled and thinly sliced

  • 1/4cuppep­per­oncini or banana pep­pers, sliced

  • 1/2cupplain greek yogurt

  • 1/4cupfeta cheese crum­bles

  • 4table­spoons medium to robust extra vir­gin olive oil

Directions

  • In a large bowl, place chick­peas, olive oil, dill, gar­lic, salt, and pep­per. Using a potato masher, mash the chick­peas until slightly chunky but spread­able.
  • Spread chick­pea salad over half of the bread slices and top with cucum­bers, toma­toes, onion, and pep­per­oncini. Spoon yogurt over the veg­gies and sprin­kle with feta cheese. Drizzle with olive oil before cap­ping the sand­wiches with the remain­ing bread slices and serv­ing. 

Discover more recipes with extra virgin olive oil.

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