Crunchy, Cool Greek Sandwiches with Marinated Onions

File this one under Easy Summer Recipes That Won’t Make You Die of Heatstroke While Making. When you know you need your vegetables, but aren’t in the mood for a salad, veggie-packed sandwiches are your greatest ally. And so I made one for you–filled with salty feta, briefly marinated onions, and an absolute rainbow of vegetables.

This marinated-onion trick is one I’ve recently learned, and it’s a total lifesaver. I love onions as much as the next guy, and they’re full of powerful nutrients like flavonoids, which tend to be more concentrated in the onion’s outer layer of flesh (so peel off only the papery outer skin). However, there’s nothing like a big chunk of raw onion to ruin a bite of salad or sandwich. Sometimes onions are just a little too much. But giving them a quick marinade in oil, vinegar, and spices takes away the onions’ bite, transforming raw onions from spicy and sharp to sweet and luxurious. Plus, it’s a great way to infuse extra flavors into boring sandwiches or salads that could use a makeover.

Crunchy, Cool Greek Sandwiches
serves 2

  • 4 slices good bread
  • 1/4 cucumber, peeled and sliced
  • 1/2 red pepper, thinly sliced
  • 1/2 cup purple cabbage, thinly sliced
  • 1/2 cup Balsamic Marinated Onions (recipe below)
  • Greek yogurt
  • olive oil
  • feta cheese

Toast your bread. Spread one side with Greek yogurt (think of it as Mediterranean mayonnaise) and drizzle the other side with olive oil. Cover the first slice of bread with a layer of feta cheese.

Layer on the veggies: cucumber, red pepper, purple cabbage. Top with Balsamic Marinated Onions and the other slice of bread.

Balsamic Marinated Onions
makes enough for 4+ sandwiches

  • Red onion
  • olive oil
  • balsamic vinegar
  • oregano
  • salt and pepper to taste

Slice half the red onion as thinly as possible and place in a bowl. Drizzle olive oil and balsamic vinegar over the onions until they’re about half covered (no measuring necessary here; this recipe is very forgiving). Sprinkle with oregano, salt, and pepper. Gently toss the onions until they’re completely coated. Let them sit for at least five minutes before using on your sandwiches, and store the rest in the fridge–they’ll get better as they soak!

 

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