Easy Cucumber Salad Sandwiches (Printable)

Fresh cucumbers with creamy yogurt-feta filling on whole-grain bread

# What You'll Need:

→ Cucumber Mixture

01 - 1 cup diced English cucumber
02 - 1/8 tsp salt
03 - 2 tbsp low-fat Greek yogurt
04 - 2 tbsp crumbled feta cheese
05 - 1 tbsp chopped fresh herbs (dill and chives)
06 - 1/2 tsp fresh lemon juice
07 - 1/4 tsp grated lemon zest
08 - 1/8 tsp black pepper

→ For Assembly

09 - 4 slices whole-grain bread
10 - 2 thin slices red onion
11 - 1/2 cup alfalfa sprouts

# How-To Steps:

01 - Toss diced cucumber with salt in a medium bowl. Let stand for 10 minutes to draw out excess moisture.
02 - Combine Greek yogurt, feta cheese, chopped herbs, lemon juice, lemon zest, and black pepper in a separate bowl. Mix until thoroughly incorporated.
03 - Drain cucumbers and pat dry with paper towels to remove excess moisture. Add cucumbers to yogurt mixture and stir until evenly coated.
04 - Lay out bread slices. Divide alfalfa sprouts evenly between two slices.
05 - Top sprouts with cucumber salad mixture, add a slice of red onion to each, and cover with remaining bread slices. Cut in half if desired.
06 - Serve immediately for optimal freshness and texture.

# Expert Suggestions:

01 -
  • The cucumber stays crisp instead of getting watery thanks to a quick salt trick I learned from messing up way too many sandwiches
  • Fresh herbs and bright lemon make each bite feel like sunshine even on the gloomiest days
02 -
  • Skimping on the paper towel drying step will result in soggy bread and a sandwich that falls apart in your hands
  • Thick Greek yogurt is non negotiable here because regular yogurt turns the whole thing into a sad watery mess
03 -
  • Use a serrated knife to cut the sandwiches in half after assembling to prevent squishing all the filling out the sides
  • If your cucumbers have large seeds scoop them out before dicing for a consistently crisp texture
Go Back