Mediterranean Flat Breads topped with Hummus and Greek Salad
 
Prep time
Total time
 
A healthy, filling, high protein summer lunch: toasted pita bread, creamy hummus and a delicious Greek tomato salad!
Author:
Recipe type: Salad/Light lunch
Cuisine: Greek/Mediterranean
Serves: 6
Ingredients
  • 6 small pita breads (or Naan), about 5-inches each, toasted or slightly warmed
  • ¾ cup creamy garlic hummus
  • 2 cups cherry or grape tomatoes, cut into halves or quarters (about)
  • 2 mini cucumbers, cut lengthwise, then diced crosswise ½ inch thick
  • ¼ smallest red onion, sliced paper thin
  • ½ cup Greek Feta cheese, chunked or cubed
  • For the vinaigrette
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar (or, lemon juice)
  • ½ tsp. dried Greek oregano
  • 1 med. clove of garlic, grated or very finely minced
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
Instructions
  1. Allow the hummus to come to room temperature for at least ½ an hour
  2. Make the vinaigrette by placing all ingredients in a jar with a tight lid and shake it well.
  3. Prepare the ingredients for the salad by cutting the cucumbers and tomatoes into pieces, halving the olives, slivering the onions and placing them all in a medium-sized bowl. Toss with most of the vinaigrette (you might not need it all) and, if time allows, let it stand for 10 minutes for the flavors to blend. Next, gently mix in the Feta.
  4. Toast the pita bread and allow it to cool slightly before spreading on the hummus, about two tablespoons on each one.
  5. Divide the tomato salad evenly and top the pita breads. Sprinkle a few fresh mint leaves over the salad and serve at once.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/mediterranean-flat-breads-topped-with-hummus-and-greek-salad/