Olive and Feta Salad Sandwich

A hollowed round of bread is filled with a mixture of cucumber, artichoke hearts, red peppers, olives & feta cheese, dressed with a lemon vinaigrette.

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Ingredients:

• 1 8-inch round loaf of bread, unsliced
• 1/2 cup English cucumber, unpeeled and finely chopped
• 1/2 cup pimiento-stuffed green olives, drained and finely chopped
• 1/2 cup kalamatra olives, drained and finely chopped
• 2 1/2 cups feta cheese, crumbled
• 1 6-ounce jar marinated artichoke hearts, drained and finely chopped
• 1 cup bottled roasted red peppers, drained and finely chopped
• 2 cups fresh parsley, finely chopped
• Lemon Vinaigrette:
• 1/3 cup fresh lemon juice
• 2/3 cup extra virgin olive oil
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

Method

Using serrated knife, cut the top quarter from loaf. Leaving 1/2-inch shells, remove soft crumbs from both pieces of bread. If desired, reserve this for making soft bread crumbs. In a large bowl combine cucumber, olives, feta, artichoke hearts, red peppers and parsley. Toss to blend. Add enough of the Lemon Vinaigrette to coat and toss again. Spoon mixture into bread shell, smoothing surface. Fit top bread shell on filled bottom shell and press sandwich together firmly, reforming loaf. Wrap sandwich tightly in plastic wrap and chill at l hour or up to 1 day. At serving time cut sandwich into wedges to serve. Lemon Vinaigrette: Whisk together ingredients.

Notes: This is a wonderful and easy sandwich. Feel free to change the type of olives and cheese.

Number of servings: about 6

Submitted By: cybercook
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