This was a great way to use up some of those last few tomatoes from the garden. ::sigh:: I used the extra vinaigrette over some lettuce and diced tomato with dinner and it was delish!
Greek Sandwich with Feta Vinaigrette
Recipe from Cooking Light Magazine
2 tablespoons crumbled feta cheese
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon salt
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
8 (1/4-inch-thick) slices tomato
8 (1-ounce) slices sourdough bread
1 peeled cucumber, diagonally cut into 1/4-inch-thick slices
3 cups chopped arugula
1/2 cup vertically sliced red onion
2 tablespoons chopped pitted kalamata olives
To prepare the vinaigrette, combine the first 7 ingredients in a medium bowl, stirring with a whisk.
To prepare the sandwich, combine 1/4 teaspoon salt and pepper in a medium bowl. Place 2 tomato slices on each of 4 bread slices, and sprinkle evenly with half of the salt mixture. Arrange the cucumber slices over the tomato slices; sprinkle evenly with remaining salt mixture. Add arugula, onion, and chopped olives to the vinaigrette; toss to coat. Arrange the arugula mixture evenly over the cucumber slices. Top with the remaining bread slices.