Ingredients:

  • 1 large English Cucumber (approx. 1 lb / 450g), finely diced
  • 1 tsp kosher salt
  • 1/2 cup plain Greek yogurt (0% or 2%)
  • 1/4 cup crumbled feta cheese
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp minced red onion
  • 1/4 tsp black pepper
  • 8 slices whole grain bread
  • 1 cup alfalfa sprouts or baby spinach
  • 8 rings thinly sliced red onion

Instructions:

  1. Finely dice the cucumber into 1/4-inch pieces. Place them in a colander and toss with the kosher salt.
  2. Let the cucumbers sit for 10 minutes to sweat out excess moisture.
  3. Rinse the salt off quickly with cold water, then pat the cucumbers very dry using paper towels.
  4. In a medium bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and black pepper until velvety.
  5. Stir in the drained cucumbers, crumbled feta, minced red onion, and fresh dill.
  6. Lay out the whole grain bread slices and place a layer of alfalfa sprouts or spinach on each slice as a moisture barrier.
  7. Scoop a generous amount of the cucumber salad onto the greens, spreading it to the edges.
  8. Top with a thin red onion ring and the second slice of bread, pressing down gently.
  9. Use a serrated knife to remove crusts and cut diagonally into triangles.