I love how these cucumber salad sandwiches turn simple, fresh ingredients into something that feels both light and satisfying. Every bite is creamy, crisp, and refreshing, making this one of my favorite quick lunches or easy picnic meals when I want something wholesome without any fuss.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together incredibly fast and never feels heavy. I get a refreshing crunch from the cucumber and celery, balanced by the creamy Greek yogurt dressing and bright lemon flavor. I also appreciate how budget-friendly and flexible it is, since I can easily adjust the herbs or add extra ingredients depending on what I have on hand. It’s one of those recipes I keep coming back to when I want something simple but genuinely delicious.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 slices whole wheat bread
1 cup plain Greek yogurt
1 large cucumber, thinly sliced
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
I start by mixing the Greek yogurt, lemon juice, olive oil, dried dill, salt, and black pepper in a bowl until the dressing is smooth and creamy. If it feels a little thick, I add a tiny splash of water or extra lemon juice.
Next, I add the sliced cucumber, chopped celery, and red onion to the bowl and gently toss everything until the vegetables are evenly coated in the dressing.
I toast the whole wheat bread until it’s lightly golden and crisp, which helps keep the sandwiches from getting soggy.
To assemble, I divide the cucumber salad evenly between two slices of toast, top with the remaining bread slices, and cut each sandwich in half before serving.
Servings And Timing
I usually make this recipe in about 15 minutes from start to finish. It serves 2 people, making 2 hearty sandwiches that work well for lunch or a light dinner.
Variations
I like swapping the dried dill for fresh dill when I have it on hand. Sometimes I mix in fresh mint or parsley for a different herbal note. For extra protein, I add shredded chicken, canned tuna, or mashed chickpeas. When I want a bit of heat, I sprinkle in a pinch of red pepper flakes.
Storage/Reheating
I store the cucumber salad mixture separately from the bread in an airtight container in the refrigerator for up to 2 days. I always assemble the sandwiches right before eating to keep the bread crisp. I don’t reheat this recipe, since it’s best enjoyed chilled and fresh.
FAQs
Can I use regular yogurt instead of Greek yogurt?
I can use regular plain yogurt, but I usually strain it first because Greek yogurt gives a thicker, creamier texture that works better for sandwiches.
How long does the cucumber salad last in the fridge?
I find that the cucumber salad keeps well for up to 2 days in an airtight container. After that, the vegetables start releasing too much water.
Can I make this recipe gluten-free?
I simply use gluten-free bread instead of whole wheat bread, and everything else stays the same.
Is this recipe good for meal prep?
I often prepare the cucumber salad a day ahead and keep it chilled. I toast the bread and assemble the sandwiches right before eating.
What type of cucumber works best?
I prefer English or Persian cucumbers because they have thinner skins and fewer seeds, which gives the salad a better texture.
Conclusion
I keep coming back to these delicious cucumber salad sandwiches because they prove that simple ingredients can create something truly refreshing and satisfying. They’re easy, flexible, and perfect for days when I want a light meal that still feels complete.
