Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Greek Village Bread Salad with Pickled Vegetables
A fresh and colorful Greek-inspired open-faced sandwich featuring crusty bread topped with crisp lettuce, juicy tomato, creamy cheese, and tangy pickled vegetables. This light and simple dish comes together in minutes and is perfect for a quick lunch or light dinner.
18 min
Easy
2 servings
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Taste Profile
Sweet2/10
Salty7/10
Sour6/10
Umami5/10
Spicy1/10
🥄 Texture
Crunchy and crisp from the toasted bread and torn lettuce, with juicy bursts from the tomato and a firm, slightly crunchy bite from the pickled vegetables. Crumbled feta adds a creamy, slightly grainy contrast that balances the overall bite.
👃 Aroma
Bright, herbaceous top notes from fresh cilantro and green tomato aroma, layered over a salty, tangy brine scent from the pickled vegetables and feta. Warm, toasty bread and a light fruity olive oil fragrance round out the nose.
🍷 Pairs Well With
A crisp, acidic white wine such as Assyrtiko or Sauvignon Blanc; alternatively a light pilsner or chilled sparkling water with lemon would complement the tang and saltiness.
🥗 Side Dishes
Grilled vegetables or skewered halloumi, a simple lemony orzo or bulgur salad, marinated olives, or a chickpea salad would pair well alongside this dish.
Ingredients(8 items)
- 14 slices bread (crusty or whole wheat)
- 22 cups lettuce (roughly torn)
- 31 large tomato (sliced)
- 41 cup pickled vegetables (drained)
- 51 cup cheese (crumbled feta or similar)
- 62 tablespoons olive oil
- 71 tablespoon fresh cilantro (chopped)
- 8Salt and pepper to taste
Nutrition Information(per serving)
385
Calories
14g
Protein
42g
Carbs
18g
Fat
Instructions
- 1
Slice your bread and lightly toast it in a dry pan over medium heat for 1-2 minutes per side until golden and crispy. Set aside on a plate.
- 2
Tear or chop the lettuce into bite-sized pieces and place it in a bowl. Add the sliced tomato, drained pickled vegetables, and crumbled cheese.
- 3
Drizzle the olive oil over the salad mixture and sprinkle with salt, pepper, and fresh cilantro. Gently toss everything together until well combined.
- 4
Divide the toasted bread slices among serving plates and top each slice generously with the salad mixture.
- 5
Serve immediately while the bread is still warm and crispy.
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