Greek Salad Sandwiches
Martin Morrell, Food & Wine
Provided by: Food&Wine
This is Greek salad perfection: Michael Psilakis tops warm bread with garlicky red-pepper tzatziki (cucumber-yogurt spread) and a piquant combo of cucumbers, olives, peperoncini, tomatoes, radishes, greens and feta. It's stellar with homemade ladopsomo bread and yogurt , but equally good with store-bought. Michael Psilakis: Great Greek Salad
- 1 medium cucumber, peeled, seeded and coarsely chopped
- 1/2 cup(s) plain whole-milk Greek yogurt or Homemade Greek Yogurt
- 2 roasted red peppers, chopped
- 2 clove(s) garlic, chopped
- 2 tablespoon(s) chopped dill
- 3 tablespoon(s) red wine vinegar
- Salt and freshly ground black pepper
- 2 tablespoon(s) extra-virgin olive oil
- 1/2 teaspoon(s) dried Greek oregano
- 1 small Kirby cucumber, thinly sliced
- 12 pitted kalamata olives, chopped
- 6 pickled peperoncini, stemmed and cut into thin rings
- 4 radishes, cut into matchsticks
- 2 plum tomatoes, coarsely chopped
- 1 cup(s) thinly sliced mustard greens or kale
- 1/2 small red onion, thinly sliced
- 1 cup(s) feta, crumbled
- 6 Ladopsomo Breads or grilled pocketless pitas
- 1. In a food processor, process the chopped cucumber until minced. Transfer to a kitchen towel. Squeeze out as much liquid as possible and transfer the cucumber to a bowl.
- 2. In the food processor, combine the yogurt, roasted peppers, garlic, dill and 2 tablespoons of the vinegar and process until smooth. Add the yogurt mixture to the drained cucumber and stir well. Season the tzatziki with salt and pepper.
- 3. In a large bowl, combine the remaining 1 tablespoon of vinegar with the olive oil and oregano. Add the Kirby cucumber, olives, peperoncini, radishes, tomatoes, mustard greens, onion and feta and toss well. Season with salt and pepper.
- 4. Spread about 2 tablespoons of tzatziki onto each bread and top with the salad. Serve right away.