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–+ servings

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: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

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.