Greek Salad Flatbread
When cooking a big dinner feels exhausting before you even get started, opt for this bright, no-cook crowd pleaser. We warm soft naan flatbreads until lightly toasted, spread on a thick, creamy layer of Sixth Day Snacks Classic Hummus, and load it up with crisp Scissortail Farms romaine, fresh dill, juicy tomatoes, kalamata olives, and salty feta. It’s a crunchy, vibrant plate with zero oven time required.
Ingredients
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoon extra virgin olive oil
- 2 teaspoons chopped Scissortail Farms Dill
- 1 clove minced garlic
- Salt and freshly ground pepper
- 3 cups Scissortail Farms Romaine Lettuce, chopped
- 1 medium tomato, chopped
- 1/2 cucumber, peeled, seeded and chopped
- 1/4 cup finely chopped red onion
- 2 naan flatbreads
- 1/2 cup Sixth Day Snacks Classic Hummus
- 1/4 cup sliced kalamata olives
- 1/4 cup crumbled feta cheese
- In a small bowl, whisk together vinegar, olive oil, dill, garlic and salt and pepper. Toss dressing with
lettuce, tomato, cucumber and red onion. - Warm naan bread at 375 degrees for 5 minutes or until lightly toasted.
- Spread hummus onto naan. Divide salad on top of hummus. Sprinkle with olives and cheese.