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...

Name: Greek Flatbread
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 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; 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

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

Cook Time10

Total Time40

Course: Appetizer

Cuisine: American

Servings:

Calories: 778kcal

Author: Lynne Kenton

Equipment

Baking Stone or Rimmed Baking Tray

Ingredients

Greek Vinaigrette

⅓ cup Extra Virgin Olive Oil
¼ cup Red Wine Vinegar
1 teaspoon Dried Oregano
1 teaspoon Garlic Powder
½ teaspoon Black Pepper
1 teaspoon Dried Thyme
½ teaspoon Dried Mustard
½ teaspoon Dried Basil
1 tablespoon Honey
1 teaspoon Salt

Flatbread

2 Large Flatbreads
1 Medium Cucumber- Chopped
½ cup Cherry Tomatoes- Chopped
½ Red Onion- Chopped
½ cup Roasted Red Peppers- Drained
½ cup Marinated Artichokes- Drained
½ cup Hummus
½ cup Arugula
½ 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.