Greek Salad Sandwich With Creamy Lemon Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Bobby Flay and Hellman's. Added and cleaned the instructions. Ingredients:
1 garlic clove |
3 tablespoons mayonnaise |
2 teaspoons grated lemon zest |
1 lemon, juice of, fresh |
1 tablespoon red wine vinegar |
2 tablespoons greek extra virgin olive oil |
salt & freshly ground black pepper |
1/2 english cucumber, peeled |
1/2 cup greek black olives (without pits) |
1 cup grape tomatoes, sliced in half |
1 small red onion, halved and thinly sliced (optional) |
2 tablespoons fresh oregano or 1 teaspoon dried oregano |
1/4 cup crumbled feta |
1/4 head romaine lettuce, thinly sliced |
4 naan bread or 4 pita bread |
3 tablespoons finely chopped fresh flat leaf parsley |
1 teaspoon grated lemon zest (optional) |
Directions:
1. 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.
2. 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.
3. 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.
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