Mediterranean Flat Breads Topped with Hummus and Greek Salad

If you crave something fresh, healthy, and delicious for a light lunch these Mediterranean Flat Breads Topped with Hummus and Greek Salad are exactly that.  Toasted, warm pita bread is spread with homemade hummus and then topped with a crisp, vibrant, Greek salad to make a satisfying and protein-packed lunch; perfect for the warm summer months ahead!

We are all aware about the importance of protein in our diets, but a simple salad rarely ever meets that goal, nor is it generally filling enough.  In this recipe, a delicious Greek salad, made with tomatoes, cucumbers, olives, slivers of red onions and chunks of Feta cheese, is tossed with a bright vinaigrette and then served over small pita bread that is spread with hummus.  A quick, healthy summer lunch doesn’t get easier than that!

Ingredients

This recipe combines a simple yet nutritional appetizer/snack (hummus) with traditional Greek salad (horiatiki salata) to make a very satisfying light meal!  Here are the ingredients:

• Flat bread:  small, ready-made pita bread or Naan, lightly toasted or warmed up for better flavor; or, try making my homemade pita
• Hummus:  use a good, store-bought brand, or, better yet try my easy recipe for creamy hummus
• Tomatoes:  small grape or cherry tomatoes, not usually traditional in a Greek salad, but more flavorful in the early summer months before other tomatoes become available
• Olives:  Kalamata olives, or, even better, marinated olives
• Cucumbers:  use either the small Persian cucumbers or a seedless English cucumber
• Feta:  always use authentic, sheep’s milk, Greek Feta cheese that is preserved in brine; my favorite brand is Dodoni which is available in many supermarkets in the U.S. now
• Onions:  just a few, very thinly sliced, red onions
• Vinaigrette:  a simple vinaigrette made with extra virgin olive oil, red wine vinegar, oregano and seasonings
• Fresh Herb:  mint leaves (optional)

The three components of the Mediterranean Flat Breads topped with Hummus and Greek Salad:

1. The flat bread:  depending on how much time you have you can use your favorite, small size, store-bought pita bread or Naan.  If time allows, use my easy recipe for pita bread:

Greek pita bread

2.  The hummus spread:  again, if you are pressed for time, use a good quality, store bought, garlic hummus for this recipe.  If you have a little more time, however, I hope you try my recipe for the creamiest, high-protein hummus.

Creamy Hummus 

3. The Greek tomato salad:  this classic Greek peasant salad (horiatiki), does not need any introduction.  Juicy, ripe, summer tomatoes, red onions, Kalamata olives, Greek Feta cheese, and a simple vinaigrette. You might find that the smaller-sized tomatoes  are more flavorful in early summer, whereas you will have more choices as we get deeper into the summer months.  Campari tomatoes are also some of my favorites to use off season.  Once cut in half or in quarters, I like to let the tomatoes and the onions sit in the vinaigrette for about 10 minutes before tossing with the rest of the ingredients.

These Mediterranean Flat Breads topped with Hummus and Greek Salad are among the easiest light lunches you can prepare this summer!  The convenience of being able to use store bought hummus and pita bread,  leave you with only having to prepare the Greek salad.

Once all the ingredients for the salad are tossed with my favorite vinaigrette, a fresh, delicious and completely uncomplicated salad is ready to top the pita breads!  It doesn’t get easier than that. Enjoy!

5.0 from 2 reviews

Mediterranean Flat Breads topped with Hummus and Greek Salad

 

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Prep time

10 mins

Total time

10 mins

 

A healthy, filling, high protein summer lunch: toasted pita bread, creamy hummus and a delicious Greek tomato salad!

Author: Marilena Leavitt

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.

3.5.3240

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