Dinner

Open Greek-Style Salad Sandwiches Recipe

Name: Open Greek-Style Salad Sandwiches Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 125g feta cheese; 120g thick natural yogurt; 2 garlic cloves, finely grated; 2 medium tomatoes, seeds removed, finely chopped; 200g cucumber, finely chopped; 10 pitted black olives, roughly chopped; ½ red onion, thinly sliced; 1 tbsp finely chopped mint, plus extra leaves for garnish; ½ lemon, juiced; 8 thick sourdough bread slices

ByBen Miller January 5, 2026January 5, 2026

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Introduction

This open Greek-style salad sandwich combines creamy feta and tangy yogurt with fresh vegetables for a refreshing and satisfying meal. Perfect for a light lunch or a tasty snack, these sandwiches bring bright Mediterranean flavors to your table with minimal effort.

The image shows seven pieces of toasted bread arranged on white parchment paper over a white marbled surface. Each slice has three layers: the bottom layer is golden-brown toasted bread with a crisp texture, the middle layer is a smooth, white creamy spread evenly covering the bread, and the top layer is a colorful mix of chopped red tomatoes, green cucumbers, sliced black olives, thin purple onion strips, and fresh green mint leaves scattered on top. Small pieces of the topping and drops of the creamy spread are scattered around the bread slices, adding a natural, casual look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

125g feta
120g thick natural yogurt
2 garlic cloves, finely grated
2 medium tomatoes, seeds removed, finely chopped
200g cucumber, finely chopped
10 pitted black olives, roughly chopped
½ red onion, thinly sliced
1 tbsp finely chopped mint, plus extra leaves to garnish
½ lemon, juiced
8 thick sourdough slices

Instructions

Step 1: Place the feta, yogurt, and grated garlic in a mini food processor. Blend until the mixture is thick and smooth. Season with freshly ground black pepper to taste.
Step 2: In a large bowl, toss the chopped tomatoes, cucumber, olives, red onion, and chopped mint together. Add the lemon juice and season with salt and pepper as desired.
Step 3: Spread the whipped feta mixture evenly onto each slice of sourdough bread.
Step 4: Pile the prepared salad on top of the feta-covered sourdough slices. Garnish with extra mint leaves before serving.

Tips & Variations

For extra crunch, toast the sourdough slices lightly before assembling the sandwiches.
You can substitute mint with fresh oregano or basil for a different herb flavor.
Add a drizzle of olive oil or a few capers on top for added richness and tang.

Storage

These sandwiches are best enjoyed fresh. If you need to store leftovers, keep the filling and bread separate in airtight containers in the refrigerator for up to 1 day. Assemble just before serving to prevent the bread from becoming soggy.

How to Serve

The image shows seven slices of toasted bread laid out on a white marbled surface covered partly with parchment paper. Each slice has three layers: the bottom layer is golden-brown toasted bread, the middle layer is thick white cream spread evenly, and the top layer is a colorful mix of diced green cucumber, red tomato, black olive slices, thin purple onion strips, and small green herb leaves scattered on top, creating a fresh and vibrant look. Tiny drops of cream and small pieces of vegetables are also scattered around the slices. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the feta spread ahead of time?

Yes, you can prepare the whipped feta spread up to one day in advance and keep it covered in the refrigerator. Give it a quick stir before spreading on the bread.

What can I use if I don’t have a mini food processor?

You can mash the feta with a fork and mix it thoroughly with the yogurt and grated garlic until smooth. It may not be quite as creamy but will still work well.