I’ve been on a pizza and flatbread kick recently. With the weather getting warmer, I’m ready for some lighter meals. This Greek salad flat bread really fits the bill. Flatbreads and pizzas are great for transitioning between seasons because it can be light or heavy depending on how you top it. This Greek salad flatbread in particular is pretty light because it has a huge emphasis on crunchy vegetables. The dough helps hold it together and makes it a bit more filling. If I presented the salad alone to my husband for dinner, he would wonder where the rest of the meal was. But by making it a Greek salad flatbread, I can call it a full meal.
The salad is inspired by Smitten Kitchen’s recipe but I adapted it a bit based on the vegetables I had on hand and upped the acidity level by adding vinegar in addition to the lemon. The punch of the red wine vinegar really helps the salad shine. The crunchiness of the vegetables here is a nice counterpoint to the soft, cheesy pizza dough. Plus, if I can manage to feel like I’m eating healthfully while also eating what is basically a pizza, that is a huge win.
This also makes a great weeknight meal because the hardest part of pulling this together is chopping all of the vegetables. But it can easily be done while the flatbread is cooking. The whole thing comes together in about 20-30 minutes, depending on how fast you can chop.
- 1 package pizza dough
- 5 ounces mozzarella, grated
- 1 cucumber, seeded and diced into ½ inch cubes
- 5 ounces grape tomatoes, quartered
- 1 green pepper, diced into ½ inch cubes
- ½ red onion, sliced thinly
- 1.5 tablespoons fresh oregano, chopped finely
- 1 lemon
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon salt
- 5 ounces feta, divided
- Cook the pizza dough according to the package directions. Melt the mozzarella cheese on the dough once it has been cooked by putting it back into the oven for about 5 minutes.
- Meanwhile, assemble the salad by mixing the vegetables with the oregano. Zest and juice the lemon and add it to the salad along with the vinegar, olive oil and salt. Crumble half of the feta and add it to the salad.
- Top the pizza dough with the salad, taking care not to pour too much dressing on the dough to avoid sogginess. Top with the remaining feta and enjoy immediately.