Here’s a way to make a salad feel a little more unexpected and extra fun—enjoy it on a toasted flatbread. And while I’m a registered dietitian who will always champion a great bowl of greens, this version adds bonified crunch factor!

After my OG Lavash Salad Pizza became such a hit, I knew I had to create a new version with a Greek-inspired twist. One bite in and I knew this would be on repeat in the Bauer house—for parties, get-togethers, birthday dinners, and honestly, any day that ends in y… lol.

Here, I take my Greek Chopped Salad with Creamy Lemon Vinaigrette and turn it into something extra satisfying and shareable. Warm, toasty flatbread creates the perfect base for a swipe of hummus or tzatziki and crunchy pile chopped veggies, briny accents (olives and pepperoncini), creamy feta, and bright Mediterranean goodness. The contrast alone? SO. SO. GOOD.

A glass bowl of chopped salad with tomatoes, cucumbers, olives, lettuce, and feta cheese is being mixed with wooden utensils. Surrounding the bowl are fresh vegetables, lemon halves, and a small bowl of dressing.
Greek Chopped Salad
A glass measuring cup with creamy white dressing being stirred by a spoon, placed on a wooden cutting board next to lemon halves and slices. A striped cloth is partially visible in the corner.
Creamy Lemon Vinaigrette
Lavash!
Lavash + hummus!

A go-to recipe for any occasion

What I love most about this recipe is how flexible it is. It works beautifully as a quick lunch, an easy dinner, or a cut-into-squares appetizer for casual entertaining. You can keep it simple or load it up. You can make a single flatbread for yourself or scale it up for a crowd—it plays well in just about any scenario.

Before adding the salad, I like to spread the flatbread with a layer of hummus or tzatziki—it acts like a delicious “glue” that helps everything stay put with each bite. You can go with a classic store-bought hummus, or try my Beet Hummus,Lentil Hummus, Green Pea and Avocado Hummus, or even a Roasted Red Pepper Walnut Dip, Basil Pesto, or even a Tuscan Bean Dip!

Two flatbreads topped with hummus, grilled chicken, diced tomatoes, cucumber, olives, lettuce, and fresh herbs are served on a wooden board. A bowl of creamy dip and salad ingredients are visible in the background.

Think of this as a 3-in-1 situation

A crisp flatbread base, a spread of your choosing, and a craveable Greek chopped salad (which you can take in multiple easy dressing directions depending on your mood). Toast—spread—pile it high—and dig in. Do it while everything is fresh and crunchy… because that contrast is what makes this one so hard to resist!!

A hand holds a rectangular flatbread topped with diced vegetables, herbs, and what appears to be chicken over a wooden serving board. A striped cloth napkin sits in the foreground.

And if you love a crisp crust… try my Quick and Easy Cheesy Tortilla Pizza!

(5 stars) 3 ratings

Toasted Flatbread with Chopped Greek Salad (with Creamy Lemon Vinaigrette)

Warm, toasted flatbread gets swiped with hummus, piled high with Greek chopped salad, and finished with a creamy lemon vinaigrette. It’s crazy satisfying and perfect for lunch, dinner, or easy entertaining.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
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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 oil
  • Garlic powder, for sprinkling
  • ½ cup hummus or tzatziki, for spreading on top after it’s toasted and cools from oven

Greek chopped salad topping (makes ~8 cups)

  • 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 (for zing!)
  • ½ cup crumbled feta, or parmesan for a sharper finish
  • ½ cup chickpeas, rinsed and drained

Optional add-ons (choose what you like!)

  • Cut up cooked chicken
  • Cooked chopped shrimp
  • Extra fresh herbs, dill, parsley, mint

Creamy Lemon Vinaigrette (makes 1 cup, you’ll only need ~½ cup)

  • ½ cup nonfat plain Greek yogurt, see notes for swaps: light sour cream or mayo options
  • 2 tablespoons olive oil or avocado oil
  • 5 tablespoons fresh lemon juice, ~2 medium lemons, plus 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. Place flatbreads on a baking sheet. Lightly mist (or brush) with olive oil and sprinkle with garlic powder. Bake for ~6 minutes, until warm and crisp around the edges. Watch closely so your flatbread doesn’t burn—some brands brown fast!
    NOTE: If you’re using a large flatbread like lavash or big naan, slice it into 4 quadrants before baking for easier eating and handling.
  • Make the creamy lemon vinaigrette: In a small bowl, whisk together the yogurt, oil, lemon juice, Dijon, garlic powder, salt, and pepper.
  • Chop the salad: In a large bowl, combine romaine, cherry tomatoes, cucumber, bell pepper, red onion, feta, and any optional ingredients you’re using (olives, chicken, chickpeas, etc.).
  • Dress it: Add only about ½ cup of the dressing to the salad and toss—this is usually plenty. Bonus: The dressing makes 1 full cup, so you’ll have extra for future veggie dipping, salads, or sandwich spreads.
  • Assemble and enjoy: Spread each slightly cooled flatbread with hummus or tzatziki. Pile the chopped salad on top (don’t be shy!).
  • Portion guide: If you slice a large lavash into 4 pieces, add about ½ cup salad to each quarter (that’s what I do!).
  • Serve and enjoy immediately—while the base is crisp and the salad is cool and crunchy!

Notes

• 3-in-1 dressing options:
  • Creamy Lemon Vinaigrette: dreamy + clingy (my fave).
  • Lazy-day drizzle: EVOO + lemon + kosher salt + black pepper (so simple).
  • Hummus Dressing
• Yogurt swaps for the dressing:
  • Light sour cream: swap 1:1 for the yogurt (½ cup). Slightly richer, still tangy and delish.
  • To use mayo: best as ½ mayo (regular or light) + ½ yogurt for a creamy “deli-style” vibe. If you go all mayo, add more lemon (start with 1 extra tablespoon) to keep it bright. Keep tasting and tweaking until you love where you land.
• Make it vegan: Use dairy-free yogurt for the dressing and skip feta (or use plant-based feta). Use hummus as the spread.
• Make it gluten-free: Use your favorite gluten-free flatbread, naan, or pita.
• Protein boost: Add chickpeas (easy!) and/or mix chicken or shrimp right into the chopped salad.
• Meal-prep tip: Chop salad ingredients up to 3 days ahead; store airtight in the fridge. Make dressing ahead, too. Toast flatbreads and assemble right before serving so the base stays crisp.
• Storage: Best fresh. If you have leftovers, store salad + dressing separately from flatbread. Re-crisp flatbread in the oven/toaster oven for a couple minutes (although, they may not “revive”)
Fun variations:
• Add nuts: A sprinkle of pistachios or chopped peanuts, almonds, cashews or walnuts will taste great.
• Spicy Greek: add crushed red pepper + extra pepperoncini.
• Add fresh herbs: shower on fresh dill + parsley right before serving.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 330Carbohydrates: 28gProtein: 25gTotal Fat: 12g— Unsaturated Fat: 8.5g— Saturated Fat: 3.5gCholesterol: 45mgSodium: 1050mgPotassium: 450mgFiber: 4gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0gVitamin C: 35mgCalcium: 340mgIron: 2.7mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!