Greek Salad Ciabatta

The perfect healthy tasty warm weather lunch.

1 loaf of Ciabatta  or a nice crusty round loaf- cut in half horizontally


1 clove Garlic

½ teaspoon Dijon Mustard

1 Lemon-juiced

Sea Salt-pinch


3/4 cup Olive Oil

¼ teaspoon fresh Oregano

Rub clove of garlic onto the bottom of a glass measuring cup covering it in the oils from the garlic. Discard garlic piece.

Add Dijon, lemon juice, and salt and pepper. Beat well with a fork or a mini whisk.

In a slow steady stream pour in olive oil while whisking. Mixture will become thicker.

Sprinkle in Oregano and refrigerate for 30 minutes.

Sandwich Ingredients

1 Avocado

2 cups arugula/rocket

Cucumber-peeled and sliced

1 block Feta Cheese-sliced

10 baby heirloom Tomatoes-cut in quarters and tossed with salt and pepper

Sea Salt


½ cup Oil Cured Black Olives-chopped

Prepare and refrigerate dressing.

Assemble Sandwich

Slice Ciabatta lengthwise

**Brush both insides of bread with all the dressing

On the top half of the Ciabatta spread out the Avocado and top with Arugula

Lay cucumber slice on bottom half of Ciabatta

Top with sliced Feta

Top with seasoned Tomatoes

Top with Olives

On a large plate Fold top onto bottom and cover with foil

Place in refrigerator and

**weigh it down with a top plate with a heavy object on top of the plate compressing sandwich

Leave in frig for at least 4 hours

Serve with Potato Chips or Crisps and a refreshing Iced Tea.

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