Description
This Flatbread with Chopped Greek Salad recipe features warm, crispy whole-grain flatbreads topped with a vibrant and refreshing chopped Greek salad dressed in a creamy lemon vinaigrette. Perfect for a quick, healthy lunch or light dinner, it combines the delightful crunch of fresh vegetables and herbs with creamy feta, tangy pepperoncini, and a zesty dressing, creating a flavorful Mediterranean-inspired meal that can be customized with chicken or shrimp.
Ingredients
Flatbread Base
- 4 whole-grain flatbreads (or naan, pita, lavash, or your favorite thin crust)
- Olive oil mist/spray or a light brush of olive oil
- Garlic powder (for sprinkling)
- ½ cup hummus or tzatziki (for spreading after toasting and cooling)
Chopped Greek Salad
- 2 cups romaine, chopped (or mixed greens)
- 1 cup cherry tomatoes, quartered
- 1 cup cucumber, chopped (English or Persian, skin on)
- ½ cup bell pepper, chopped (any color)
- ⅓ cup red onion, chopped
- ¼ cup kalamata olives, chopped
- ½ cup pepperoncini, chopped
- ½ cup crumbled feta cheese (or parmesan for a sharper finish)
- ½ cup chickpeas, rinsed and drained
- Cooked chopped chicken (optional)
- Cooked chopped shrimp (optional)
- Extra fresh herbs like dill, parsley, or mint (optional)
Creamy Lemon Vinaigrette
- ½ cup nonfat plain Greek yogurt (or light sour cream or mayonnaise as alternatives)
- 2 tablespoons olive oil or avocado oil
- 5 tablespoons fresh lemon juice (~2 medium lemons), with zest optional
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper (more to taste)
Instructions
- Toast the flatbreads: Preheat the oven to 425°F. Arrange the flatbreads on a baking sheet. Lightly mist or brush each flatbread with olive oil and sprinkle garlic powder on top. Bake for about 6 minutes until the flatbreads are warm and crisp around the edges. Watch carefully to prevent burning, as some brands brown quickly. If using large flatbreads like lavash or naan, slice them into 4 quadrants before baking for easier handling.
- Prepare the creamy lemon vinaigrette: In a small bowl, whisk together the nonfat Greek yogurt, olive or avocado oil, fresh lemon juice (and zest if using), Dijon mustard, garlic powder, kosher salt, and black pepper until smooth and well combined.
- Chop the salad: In a large bowl, combine the chopped romaine, quartered cherry tomatoes, chopped cucumber, bell pepper, red onion, crumbled feta, and any optional ingredients like kalamata olives, cooked chicken, chickpeas, shrimp, and fresh herbs.
- Toss the salad with dressing: Pour about half a cup of the prepared lemon vinaigrette over the chopped salad and toss gently to coat. This amount is usually sufficient to dress the salad without making it soggy. Reserve the remaining dressing for other uses like dipping or spreading.
- Assemble the flatbreads: Once the flatbreads have cooled slightly after baking, spread each one with a layer of hummus or tzatziki. Then pile the dressed chopped salad generously on top of each flatbread.
- Portion guide: If you have sliced large flatbreads like lavash into quarters, add about ½ cup of salad to each piece for balanced portions.
- Serve immediately: Serve the flatbreads right away to enjoy the contrast of the crisp base with the cool, crunchy salad topping.
Notes
- The creamy lemon vinaigrette dressing yields about 1 cup; you can save the extras for future use as a veggie dip, sandwich spread, or salad dressing.
- Optional proteins like cooked chicken or shrimp add heartiness but can be omitted for a vegetarian dish.
- For a sharper cheese flavor, substitute parmesan for feta.
- Large flatbreads can be sliced before toasting for easier eating and portion control.
- Nonfat Greek yogurt can be swapped with light sour cream or mayonnaise for different creamy textures and flavors.
- Watch the flatbreads closely while toasting, as some brands may brown very fast and risks burning.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Mediterranean
