Vegetable Greek Flatbread is an easy appetizer or meatless meal! With all of the flavors of a Greek Salad piled onto a warm, toasted flatbread, you have a crowd pleasing appetizer or easy dinner in about 10 minutes!

Happy Meatless Monday! I may have mentioned this before but I am not a huge meat eater. I have nothing against it and sometimes crave a burger or a steak, but, for the most part, I can eat plant based and be happy about it. The idea for this Vegetable Greek Flatbread came to me on a Friday during Lent. I abstain from meat on Fridays during Lent, but now that I have a little one to feed, I do need to have actual breakfast, lunch and dinners (cereal for dinner doesn’t go over well). I often order a Greek salad out but knew that I needed more than a salad for my toddler. This Greek Flatbread is basically a salad with the addition of bread. I told my son it was pizza and he was a happy camper!

Let’s put it together…

I wanted this recipe to be a no-brainer. I used store bought flatbreads. Another great option would be to use Naan bread as your base. I baked the flatbread according to the instructions (425 degrees on a pizza stone for 6 minutes). This just warmed up the bread and added a little crispiness. I used pine nut hummus as a base. For a more Greek taste, you could use an olive hummus, garlic hummus or this Greek Inspired Hummus by Sabra. I marinated my vegetables in a homemade Greek vinaigrette. The vinaigrette consisted of olive oil, red wine vinegar, plenty of oregano, salt and pepper. I topped the hummus with cherry tomatoes, mini English cucumbers, marinated artichoke hearts, red onions roasted red peppers and feta cheese. That is all it took!

These were a hit and I will definitely be serving them again as an easy entertaining recipe!

Print Recipe

Greek Flatbread

This Greek Flatbread is an easy appetizer or meatless meal! With all of the flavors of a Greek Salad piled onto a warm, toasted flatbread, you have a crowd pleasing appetizer or easy dinner in about 10 minutes!

Prep Time30 mins

Cook Time10 mins

Total Time40 mins

Servings: 8

Ingredients

Greek Vinaigrette

• 1/3 cup Extra Virgin Olive Oil
• 1/4 cup Red Wine Vinegar
• 1 tsp Dried Oregano
• 1 tsp Garlic Powder
• 1/2 tsp Black Pepper
• 1 tsp Dried Thyme
• 1/2 tsp Dried Mustard
• 1/2 tsp Dried Basil
• 1 tbsp Honey
• 1 tsp Salt

Flatbread

• 2 Large Flatbreads
• 1 Medium Cucumber- Chopped
• 1/2 cup Cherry Tomatoes- Chopped
• 1/2 Red Onion- Chopped
• 1/2 cup Roasted Red Peppers- Drained
• 1/2 cup Marinated Artichokes- Drained
• 1/2 cup Hummus
• 1/2 cup Arugula
• 1/2 cup Feta
• Fresh Basil for topping