Capers

Greek Salad Sandwich

August  3, 2010
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

  • Serves 4
Ingredients
  • Greek Salad Sandwich
  • 4 8 to 10-inch whole wheat tortillas (preservative free)
  • 1 cup plain or garlic hummus
  • 8 slices fresh tomato
  • 1 cucumber, thinly sliced
  • 2 hearts of Romaine lettuce, coursely chopped
  • 1/2 cup Kalamata olives, coursely chopped
  • 2 ounces goat's milk feta, crumbled (optional)
  • Lemon Vinaigrette
  • Lemon Vinaigrette
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • freshly ground pepper, to taste
  • 1 small glove garlic, pressed or minced
  • 1 tablespoon capers, minced
  • 1/4 cup extra virgin olive oil
In This Recipe
Directions
  1. Greek Salad Sandwich
  2. Prep all the ingredients. Toss Romaine with vinaigrette.
  3. Heat a 10" skillet or griddle over medium heat. Warm the tortillas until soft, 5 to 10 seconds a side.
  4. 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.
  5. Roll up sandwich and eat!
  1. Lemon Vinaigrette
  2. Place lemon juice in a bowl with salt and pepper. Whisk until salt is dissolved.
  3. While continually whisking, pour olive oil in a slow stream until fully incorporated.
  4. Whisk in garlic and capers.

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