Author Notes
After reading Mark Bittman's "Food Matters" my husband and I decided to try the "vegan until 6:00 PM" way of eating. While trying to come up with hearty vegan lunches I developed this sandwich. I must confess that sometimes I add a sprinkling of feta cheese which follows the spirit, if not the letter, of the law. I have made the cheese optional for a truly vegan sandwich. Making fresh dressing is really key to the brightness of the flavors. —TheNostalgicBaker
Ingredients
- Greek Salad Sandwich
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4
8 to 10-inch whole wheat tortillas (preservative free)
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1 cup
plain or garlic hummus
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8
slices fresh tomato
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1
cucumber, thinly sliced
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2
hearts of Romaine lettuce, coursely chopped
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1/2 cup
Kalamata olives, coursely chopped
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2 ounces
goat's milk feta, crumbled (optional)
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Lemon Vinaigrette
- Lemon Vinaigrette
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2 tablespoons
freshly squeezed lemon juice
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1/4 teaspoon
salt
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freshly ground pepper, to taste
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1
small glove garlic, pressed or minced
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1 tablespoon
capers, minced
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1/4 cup
extra virgin olive oil
Directions
- Greek Salad Sandwich
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Prep all the ingredients. Toss Romaine with vinaigrette.
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Heat a 10" skillet or griddle over medium heat. Warm the tortillas until soft, 5 to 10 seconds a side.
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Spread a 1/4 cup hummus on each tortilla. Divide the remaining ingredient equally among the tortillas in the following order; tomatoes, cucumbers, salad, olives and feta if using.
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Roll up sandwich and eat!
- Lemon Vinaigrette
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Place lemon juice in a bowl with salt and pepper. Whisk until salt is dissolved.
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While continually whisking, pour olive oil in a slow stream until fully incorporated.
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Whisk in garlic and capers.
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