Greek Salad with Seasoned Flatbread is a delicious and easy salad recipe.
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.
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.
Ingredients needed for the Greek Salad:
- olive oil, red wine and vinegar (to make the simple dressing)
- romaine lettuce
- cherry tomatoes
- red onion
- cucumber
- feta cheese
- kalamata olives
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. Enjoy!
Here are a few more salad recipes you might like to try:
- Five Minute with Goat Cheese, Basil and White Beans
- Southwestern Chopped Salad
- Black Bean Taco Salad
- Triple Berry Salad with Sugared Almonds
- Layered Nacho Salad
- Mediterranean Orzo Salad
- Mandarin Orange Green Salad with Poppy Seed Dressing
- Easy Ramen Salad
Greek Salad with Seasoned Flatbread
Recipe Details
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
