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Crusty Garden Salad Sandwich
Crisp cucumbers, juicy tomatoes, and mixed greens trade the salad bowl for crusty stirato bread in this satisfying handheld meal. A quick homemade vinaigrette of olive oil, red wine vinegar, and oregano brings bright, tangy flavor to the fresh vegetables. It's an incredibly refreshing lunch that makes the most of seasonal garden produce. You'll love how the sturdy bread soaks up just enough dressing while keeping its satisfying crunch.
Ingredients
- 1 cup/240 ml extra-virgin olive oil
- ⅔ cup/160 ml red wine vinegar
- 1 tsp/0.5 g dried oregano
- 1 tsp/2 g Dijon mustard
- ½ tsp/3 g fine sea salt
- ½ of a stirato (about 7 inches/18 cm; see here )
Instructions
- 1Core the tomato and cut it into even slices. Peel the cucumber and cut it into thin slices.
- 2Whisk the olive oil, red wine vinegar, dried oregano, Dijon mustard, and fine sea salt together in a small bowl to create the vinaigrette.
- 3Cut the stirato bread lengthwise and open it flat on your work surface.
- 4Drizzle a small amount of the vinaigrette over both halves of the bread. This helps season the bread directly before adding the vegetables.
- 5Layer the tomato slices, cucumber slices, and feta cheese (if using) onto the bottom half of the bread.
- 6In a separate bowl, toss the mixed greens with a light splash of the dressing. Coating the greens separately ensures they're evenly flavored without making the bread soggy.
- 7Pile the dressed greens high onto the sandwich. Press a long knife or spatula down the center of the greens to hold them in place, then carefully fold the top half of the bread over to close it.
Notes
- Yield: The vinaigrette recipe makes a large batch (about 1 2/3 cups). Store leftover dressing in the fridge for up to a week to use on future salads or sandwiches.
- Variations: Swap the red wine vinegar for balsamic or apple cider vinegar, and try adding fresh basil or parsley to the dressing.
- Cheese swap: If you don't have feta, goat cheese or fresh mozzarella makes a fantastic creamy addition to the vegetable layers.
- Tip: Use less vinaigrette for delicate greens like spinach or arugula to keep the sandwich from getting soggy.