If you’re going to the beach, on a hike, for a bike ride, or on a road trip, the Tuscan Feta Salad Sandwich is a good companion for a picnic lunch. And now is the perfect time to buy its ingredients in season at the Holland Farmers’ Market.
What I love about this recipe is that it begs for improvisation. Don’t like tomatoes? Try fresh Bell peppers instead. Not a fan of olives? Leave them off and add some capers. Substitute chevre for feta cheese. Numerous combinations are possible!
I was headed to Pereddies’ restaurant and deli in Washington Square to buy kalamata olives for the sandwich, so I decided to try their olive oil bread instead of a big round loaf of sourdough like the recipe suggests. It’s the perfect vehicle for this sandwich!
Below is the original recipe from Southern Living, along with a slideshow of the ingredients and process. It serves 4-6 people.
Tuscan Feta Salad Sandwich
2/3 cup vinaigrette
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon pepper
1 (8-inch) round sourdough bread loaf (about 16 ounces)
2 cups shredded romaine lettuce
1 large tomato, sliced
1 (4-ounce) package crumbled feta cheese
1 medium cucumber, sliced
1/2 medium-size purple onion, sliced
1/4 cup sliced ripe olives
Whisk first 4 ingredients. Cut bread in half horizontally. Scoop out inside of bread halves, leaving 2-inch shells; brush inside with 3 tablespoons vinaigrette mixture. Layer lettuce and tomato in bottom half of bread, brushing tomato with remaining vinaigrette mixture. Layer cheese and next 3 ingredients over tomato. Cover with plastic wrap; chill 2 hours. (Place a large plate on top of sandwich, weighting it down with cans, if necessary, to compress sandwich.) Cut into wedges.
Wrap it up and go!