Cucumber salad #3.

Cucumber salad... sandwich? © Ryan Schierling

This will be the only time you ever get a salad sandwich out of me. Mark my words.

I'll make tuna salad, egg salad or even a vegetarian deviled-ham salad (no, for really and seriously), but straight-up salad sandwich reminds me too much of a certain worldwide sub-sandwich chain's Veggie Delight, circa 1991. When you're a poor college student, sometimes the bread and vegetables is all you can afford. Extra lettuce, please!

But this is one of those light, refreshing summer meals that needs no meat. Nothing more than some warm, fresh flatbread, a liberal spackling of homemade hummus and a few spoonfuls of this horiatiki-inspired cucumber salad.

Fold it up like a taco, make sure you've got plenty of napkins, and tuck in.

Cucumber salad, Greek-style

2 cucumbers, peeled, center seeds removed, diced
2 medium tomatoes, cored and diced
1/2 of a small red onion, diced
1 small green bell pepper, seeded and diced
juice of 1 lemon
1 tablespoon fresh oregano, minced
4 ounces feta cheese, crumbled
12 pitted kalamata olives, halved
a pinch of kosher salt, to taste

In a medium-sized bowl, mix the cucumber, tomato, red onion and green pepper. Add a pinch of salt, the juice of 1 lemon and give everything a good toss. Add the oregano, olives, half the feta and mix it all up. When you're ready to serve, crumble the remaining feta on top of the salad.

Our hummus

1 19-ounce can cannellini beans, drained and rinsed
1 15-ounce can garbanzo beans, drained and rinsed
1 clove garlic
juice of 2 lemons
1 teaspoon ground cumin
1 tablespoon crushed red pepper flakes
3/4 cup olive oil
2 tablespoons tahini
a good pinch of kosher salt

Using a food processor, chop the garlic. Add the cannellini, garbanzo beans and lemon juice. Pulse until a very thick paste begins to form. Add the tahini, cumin, red pepper flakes and salt and continue to mix. While the hummus is pureeing, add a thin, steady stream of olive oil into the food processor until everything is nice and creamy. Let the food processor run for a couple of more minutes, then spoon hummus into a bowl and refrigerate until you're ready to eat.