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!
Greek Flatbread
Equipment
- Baking Stone or Rimmed Baking Tray
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
Instructions
- Preheat oven to 425 degrees Fahrenheit. Place flatbread on a baking stone or a baking tray. Bake for 6 minutes.
- Spread hummus onto flatbread. Toss the vegetables on top of the hummus.
- Sprinkle with feta cheese and arugula. Enjoy!
Greek Marinated Vegetables
- Combine the extra virgin olive oil, red wine vinegar, dried oregano, garlic powder, pepper, thyme, dried mustard, dried basil, honey and salt together in a mason jar. Shake to combine.
- Place the cucumber, tomatoes, onion, red peppers and artichokes in the vinaigrette.
- Let soak for at least 30 minutes or up to overnight.
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