Greek salad sandwich

This is a great way to take your salad to go.

Try this Greek salad sandwich inspired by a simple recipe from The New York Times. It’s quick, easy, and delicious.

These sandwiches are great for home or a picnic. You can make them ahead of time, wrap them in plastic wrap, and refrigerate.

Servings: 4

Prep time: 10 minutes

Ingredients

2 red ripe tomatoes, one diced and the other thickly sliced
1/2 green bell pepper, seeded and thinly sliced
1 3-inch cucumber, peeled, seeded and thinly sliced
2 thin slices of red onion, cut in half, then soaked in water and drained
1/4 cup fresh mint, chopped
2 ounces feta cheese, crumbled
1 teaspoon red wine vinegar
2 teaspoons extra virgin olive oil
Salt and freshly ground pepper to taste
4 whole-grain buns
Dijon mustard, optional
Mayonnaise, optional

Directions

Toss the diced tomatoes, green pepper, cucumber, red onion, mint, feta, vinegar, and oil in a medium bowl.
Season with salt and pepper to taste.
Spread halves of the buns or bread with mayo and mustard if using.
Heap the veggie mixture on the bun, and add a thick slice of tomato, squeezing a bit so the juices soak in.

Nutrition information (per serving)

Calories: 180
Total fat: 6.5 g
Saturated fat: 2 g
Cholesterol: 5 mg
Sodium: 390 mg
Total carbohydrate: 27 g
Dietary fiber: 4 g
Total sugars: 7 g
Protein: 7 g