Too hot to turn on the oven? This one’s for you. These cucumber salad sandwiches are the ultimate refreshing summer meal.
They feel like a fancy garden party treat. Yet they are filling enough for a busy workday. You will love how fresh and light they taste.
Why This Recipe Is a Winner
Most cucumber sandwiches feel a bit like a snack. This version gives you a high-protein boost from Greek yogurt and feta. It keeps you full all afternoon.
It is perfect for a healthy reset. You get all the crunch without any heavy mayo. Your family will love this simple, cooling lunch on a humid day.
Simple Method
Making these is a total breeze. You just slice, mix, and assemble. Even if you are a beginner, you can master this in fifteen minutes.
The secret is removing the extra water from the cucumbers. This ensures your bread stays perfectly crisp and golden. No soggy sandwiches allowed here.
Ingredients You’ll Need
These use simple pantry staples and fresh garden herbs.
- 1 large English cucumber, thinly sliced into rounds
- 1/2 cup plain Greek yogurt, 2 percent or full fat
- 1/4 cup Feta cheese, crumbled
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon lemon juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cracked black pepper
- 4 slices sourdough or whole grain bread
Step-by-Step
- Place sliced cucumbers on a layer of paper towels and sprinkle with a pinch of salt; let sit for 5 minutes to extract excess moisture, then pat dry.
- In a medium mixing bowl, combine Greek yogurt, crumbled feta, chopped dill, lemon juice, garlic powder, and black pepper; whisk until the dressing is creamy and the feta is evenly distributed.
- Add the dried cucumber slices to the bowl and fold gently using a spatula until every slice is thoroughly coated in the yogurt mixture.
- Lay out four slices of bread and distribute the cucumber salad mixture evenly over two of the slices, stacking the cucumbers to create height.
- Place the remaining slices of bread on top, press down gently to secure the filling, and slice diagonally with a serrated knife before serving.
Best Ways to Enjoy It
Serve these sandwiches immediately while the bread is fresh. They look beautiful on a bright white platter for a weekend brunch. Pair them with a side of fresh berries or a light soup.
For a meal prep win, pack the salad and bread separately. Assemble right before you eat for the best texture. Sit outside, enjoy the breeze, and take a real lunch break.
Keep It Fresh
The cucumber salad filling stays fresh for two days in the fridge. Store it in an airtight glass container. Give it a quick stir before using it again.
I do not recommend freezing this recipe. The yogurt and cucumbers will lose their creamy, crunchy texture. It is so fast to make fresh anyway.
Tips for Best Results
- Don’t skip the salt-and-dry step for the cucumbers.
- Use English cucumbers to avoid tough skins and large seeds.
- Choose a sturdy bread like sourdough to hold the filling.
- Chop the dill very finely for even flavor in every bite.
- Add a squeeze of extra lemon for more zesty brightness.
- Use full-fat yogurt for a richer, more indulgent creaminess.
Easy Flavor Ideas
- Swap dill for fresh mint for a Mediterranean twist.
- Add red pepper flakes if you want a little heat.
- Use gluten-free bread to keep it allergy-friendly.
- Stir in some chives for a mild onion flavor.
Common Questions
Can I use regular yogurt instead of Greek?
Greek yogurt is best because it is thick. Regular yogurt might make the filling too runny. If you use regular, strain it through a coffee filter first.
Do I need to peel the cucumber?
English cucumbers have very thin skin. You do not need to peel them at all. The green skin adds beautiful color to your sandwich.
I hope these sandwiches bring a little cool relief to your summer afternoons. They are proof that healthy eating can be truly delicious. Enjoy every refreshing bite.
— Katie Wood
Easy Cucumber Salad Sandwiches with Yogurt and Feta
Ingredients
- 1 large English cucumber, thinly sliced into rounds
- 1/2 cup plain Greek yogurt, 2 percent or full fat
- 1/4 cup Feta cheese, crumbled
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon lemon juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cracked black pepper
- 4 slices sourdough or whole grain bread
Instructions
- Place sliced cucumbers on a layer of paper towels and sprinkle with a pinch of salt; let sit for 5 minutes to extract excess moisture, then pat dry.
- In a medium mixing bowl, combine Greek yogurt, crumbled feta, chopped dill, lemon juice, garlic powder, and black pepper; whisk until the dressing is creamy and the feta is evenly distributed.
- Add the dried cucumber slices to the bowl and fold gently using a spatula until every slice is thoroughly coated in the yogurt mixture.
- Lay out four slices of bread and distribute the cucumber salad mixture evenly over two of the slices, stacking the cucumbers to create height.
- Place the remaining slices of bread on top, press down gently to secure the filling, and slice diagonally with a serrated knife before serving.
