Greek Salad with Seasoned Flatbread is a delicious and easy salad recipe.
Greek Salad with Seasoned Flatbread
This Greek Salad is a delicious salad to make when you’re looking for something to serve with grilled meats. It’s one of my favorite salads because I enjoy a salad with a simple vinaigrette (like this one), and the flatbread accompaniment is nice to have too.
Ingredients needed for the Greek Salad:
- olive oil, red wine vinegar and garlic (to make the simple dressing)
- romaine lettuce
- cherry tomatoes
- red onion
- cucumber
- feta cheese
- kalamata olives
How to make the Seasoned Flatbread:
The “flatbread” for this recipe can be made from flat lavash bread, but it can also be made with regular pita bread. If you use pita bread, you’ll just split it in half to create flat pieces of bread. The bread is brushed with a simple red wine and lemon vinaigrette and then toasted in the oven for a few minutes until crisp.
This Greek Salad is such a simple salad recipe. The vegetables are lightly dressed with a 3-ingredient vinaigrette. It has tasteful additions of crumbled feta cheese and kalamata olives. And that crispy flatbread is delicious to much on in-between bites of salad.
➡️ Tips and Substitutions:
- Use red or green leaf lettuce in place of Romaine.
- I used crumbled goat cheese here, but I actually prefer to buy a chunk of feta and cut it into cubes. It’s so much better that way!
- Make this salad ahead of time! Prepare the flatbread and the dressing early in the day or even the day before. Then it’s all ready to go whenever you assemble the salad!
❤️ What I Love About This Recipe:
- It’s a simple and delicious salad to make. Sometimes I make it without the flatbread.
- The flatbread is super easy to make, and it’s a nice side to the Greek salad.
- It’s the perfect addition to a meal of grilled lemon chicken (which we make often!)
Here are a few more salad recipes you might like to try:
Greek Salad with Seasoned Flatbread
Ingredients
SEASONED FLATBREAD:
- 2 pieces lavash or 1 large pita bread, split in half
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon oregano
- 1/2 teaspoon finely grated lemon zest
- 1 medium garlic clove, minced
- kosher salt and freshly ground black pepper
DRESSING:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 medium garlic clove, minced
- Kosher salt and freshly ground black pepper
SALAD:
- 1 head Romaine lettuce, cut into bite-sized pieces
- 1 pint cherry or grape tomatoes, halved
- 3/4 cup crumbled feta cheese
- 1/2 medium red onion, sliced thinly
- 1 large cucumber, halved and thinly sliced
- 1/2 cup kalamata olives, halved
Instructions
PREPARE THE FLATBREAD:
- Preheat oven to 400°F. Line a baking sheet with parchment paper; place the bread on top. In a small bowl, whisk together olive oil, vinegar, lemon peel, and garlic. Brush the mixture evenly over the lavash (or pita); sprinkle with oregano. Season with salt and pepper. Bake until golden and crisp, 5 to 10 minutes. Break into pieces.
PREPARE THE VINAIGRETTE:
- In a large bowl, whisk oil with vinegar and garlic; season with salt and pepper.
ASSEMBLE THE SALAD:
- Put all salad ingredients in a bowl and toss with the vinaigrette. Serve with the toasted flatbread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
