Introduction

These easy cucumber salad sandwiches are a fresh and light option perfect for lunch or a quick snack. Combining crunchy cucumbers with creamy feta and herbs creates a delightful mix of flavors in every bite.

Three open-faced sandwiches are placed side by side on a white rectangular plate, resting on a white marbled surface. Each sandwich has a base layer of toasted brown bread with a rough texture, topped generously with a creamy white spread mixed with small green herb pieces. On top of the spread, there are thin, slightly curled slices of light green cucumber and delicate purple-red slices of onion. Fresh green sprouts with fine stems and tiny leaves are scattered over each sandwich, creating a fresh and vibrant look. A light sprinkle of black pepper is visible across the layers. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, combine the diced cucumber and salt. Let it sit for about 5 minutes to draw out excess moisture, then gently drain any liquid.
Step 2: Add the Greek yogurt, crumbled feta cheese, chopped herbs, grated lemon peel, lemon juice, and ground black pepper to the cucumber. Mix everything until well combined.
Step 3: Toast the whole-grain bread slices to your liking.
Step 4: Spread the cucumber salad evenly over two slices of the toasted bread.
Step 5: Top the salad with alfalfa sprouts and thin slices of red onion, then cover with the remaining bread slices to form sandwiches.
Step 6: Slice each sandwich in half if desired, and serve immediately for the freshest taste.

Tips & Variations

For extra crunch, add sliced radishes or celery to the cucumber salad mixture.
Swap out the whole-grain bread for a light rye or sourdough for a different flavor profile.
Use vegan yogurt and omit feta to make this sandwich dairy-free.
Chill the cucumber salad for 10 minutes before assembling for a cooler, crisper bite.

Storage

Assemble the cucumber salad and store it separately in an airtight container in the refrigerator for up to 2 days. Toast the bread fresh before assembling the sandwiches to avoid sogginess. Once assembled, it’s best to eat the sandwiches immediately for optimal texture and flavor.

How to Serve

Three slices of brown toast are placed side by side on a long white plate on a white marbled surface. Each toast slice has a thick layer of white creamy spread mixed with green herbs. On top of the spread, there are light green cucumber pieces arranged in small clusters. Thin slices of purple onion and fresh green sprouts are scattered over the cucumbers, adding texture and color contrast. The overall look is fresh with a mix of creamy, crunchy, and soft textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cucumber salad ahead of time?

Yes, you can prepare the cucumber salad up to 2 days in advance and keep it refrigerated. Just be sure to toast the bread fresh and assemble right before serving to maintain the bread’s crispness.

What herbs work best in this sandwich?

Dill, parsley, and mint all complement the cucumber and feta well. Feel free to use a mix or stick to your favorite herb for a personal touch.

Easy Cucumber Salad Sandwiches Recipe

Print Recipe

★★★★★

4.7 from 83 reviews

These Easy Cucumber Salad Sandwiches combine crisp, refreshing diced cucumbers with creamy Greek yogurt and tangy feta cheese, seasoned with fresh herbs and lemon for a light, flavorful bite. Perfectly layered with crunchy alfalfa sprouts and thinly sliced red onion on toasted whole-grain bread, these sandwiches make for a healthy, simple lunch or snack.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 sandwiches 1x
Category: Lunch
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the 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
1/2 teaspoon fresh lemon juice
1/8 teaspoon ground black pepper

For the Sandwich

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

Instructions

Prepare the Cucumber Salad: In a bowl, combine the diced English cucumber with salt and let it sit for 5 minutes to draw out excess moisture. Then, mix in the low-fat plain Greek yogurt, crumbled feta cheese, chopped herbs, grated lemon peel, fresh lemon juice, and ground black pepper until well incorporated.
Toast the Bread: Toast the whole-grain bread slices to your preferred level of crispness to add a satisfying crunch and to help the bread hold the moist cucumber salad.
Assemble the Sandwiches: Spread the cucumber salad evenly over two slices of the toasted bread. Layer the alfalfa sprouts and thin slices of red onion evenly on top of the cucumber salad. Finish by topping with the remaining bread slices.
Serve and Enjoy: Cut the sandwiches in halves or quarters as desired and serve immediately for the freshest taste and texture.

Notes

For a vegan version, substitute Greek yogurt and feta cheese with plant-based alternatives.
Herbs like dill and mint add a fresh flavor, but parsley works well if those are unavailable.
To avoid soggy bread, consider spreading a thin layer of butter or cream cheese before adding the cucumber salad.
These sandwiches can be prepared ahead; keep the cucumber salad and bread separate and assemble just before serving.

Keywords: cucumber salad sandwich, healthy sandwich, Greek yogurt sandwich, vegetarian lunch, whole grain sandwich