Greek Salad Sandwich With Creamy Lemon Dressing Recipes

Steps:

• Combine garlic, mayonnaise, lemon zest, lemon juice, red wine vinegar and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
• Slice cucumber lengthwise and slice very thinly into half rounds. Combine the cucumber, olives, oregano, tomatoes, onion, feta, and romaine in a bowl. Add some of the dressing and toss to coat, season with salt and pepper.
• Spread some of the dressing over the entire surface of the bread, top with some of the salad and sprinkle some grated lemon zest and chopped parsley. Roll and eat or serve open face on a large plate.

Steps:

• In a medium bowl, combine the diced tomato, cucumber, green pepper, onion, feta and mint. Toss with the vinegar and olive oil. Season if desired with salt and pepper.
• Spread the bottom half of an English muffin with half the mayonnaise. Layer half of the sliced tomato on top. Top with half the Greek salad mixture. Spread the top half of an English muffin with mustard if desired, and place on top of the salad. Press down, cut in half and serve. Alternately, you may wrap the sandwich in plastic and refrigerate. Use the remaining ingredients for a second sandwich.

Steps:

• In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
• With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
• Chill at least 1 hour so the flavours meld.
• Refrigerate, tightly covered.
• This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
• If the dressing separates, just give it a whizz in the blender again.

Steps:

• In a jar with a tight-fitting lid, combine all ingredients; shake well.

Steps:

• Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
• Refrigerate 15 minutes to overnight.

Steps:

• In a food processor, pulse chickpeas, 1 tablespoon lemon juice, 1 tablespoon olive oil, and parsley until finely chopped. In a small bowl, stir together onion, 1 tablespoon lemon juice, and 2 teaspoons olive oil and season with salt and pepper. In another small bowl, mash feta with 1 tablespoon olive oil. Spread chickpea mixture on 4 slices bread. Top with cucumber, tomato, and onion mixture; season with salt and pepper. Spread feta mixture on 4 more bread slices and place on top of sandwiches.