Ingredients:

  • 1 large (12 oz / 340g) English cucumber, finely diced
  • 1/2 tsp (3g) kosher salt
  • 1/4 cup (60g) plain Greek yogurt
  • 2 tbsp (30g) crumbled feta cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 2 tbsp (8g) fresh dill, finely chopped
  • 1/4 tsp (1g) black pepper
  • 8 slices (approx. 200g) sourdough or white bread
  • 2 tbsp (30g) unsalted butter, softened

Instructions:

  1. Toss the diced cucumbers with salt in a bowl and let them sit for 5–10 minutes to draw out moisture.
  2. Pour the salted cucumbers into a fine-mesh colander and press down firmly with a spoon to squeeze out the excess liquid.
  3. In a mixing bowl, combine the Greek yogurt, crumbled feta, lemon juice, lemon zest, chopped dill, and black pepper.
  4. Fold the drained cucumbers into the yogurt dressing until evenly coated and the mixture is thick.
  5. Spread a thin layer of softened butter on each slice of bread to create a moisture barrier.
  6. Scoop a generous amount of cucumber salad onto one slice of bread and top with a second slice, pressing down gently.
  7. Use a serrated knife to trim the crusts and cut the sandwiches into triangles or quarters.