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Fresh Salad Sandwich Recipe
This fresh salad sandwich transforms a simple bowl of greens into a satisfying handheld meal. Crisp cucumbers, juicy tomatoes, and mixed greens are piled high on crusty stirato bread. A quick homemade vinaigrette made with olive oil, red wine vinegar, and oregano brings bright, tangy flavor to every bite. It is a great quick lunch that makes the most of seasonal garden vegetables. Use hearty greens to hold up to the dressing, and enjoy a crisp, crunchy sandwich that comes together in minutes.
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
- 1Gather a few handfuls of your preferred mixed greens and set them aside.
- 2Core the tomato and cut it into even slices.
- 3Peel the cucumber and cut it into thin slices.
- 4Whisk the olive oil, red wine vinegar, dried oregano, Dijon mustard, and fine sea salt together in a small bowl to create the vinaigrette.
- 5Cut the stirato bread lengthwise and open it up flat on your work surface.
- 6Drizzle a small amount of the vinaigrette over both halves of the bread, then arrange the tomato and cucumber slices on top.
- 7Place the mixed greens in a separate bowl, toss them with a light splash of the dressing, and pile them high onto the sandwich.
- 8Hold the greens in place by pressing a long knife or spatula down the center, then carefully fold the sandwich closed.