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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

  1. 3 tablespoons red wine vinegar
  2. 1 1/2 tablespoon extra virgin olive oil
  3. 2 teaspoons chopped Scissortail Farms Dill
  4. 1 clove minced garlic
  5. Salt and freshly ground pepper
  6. 3 cups Scissortail Farms Romaine Lettuce, chopped
  7. 1 medium tomato, chopped
  8. 1/2 cucumber, peeled, seeded and chopped
  9. 1/4 cup finely chopped red onion
  10. 2 naan flatbreads
  11. 1/2 cup Sixth Day Snacks Classic Hummus
  12. 1/4 cup sliced kalamata olives
  13. 1/4 cup crumbled feta cheese
  1. In a small bowl, whisk together vinegar, olive oil, dill, garlic and salt and pepper. Toss dressing with
    lettuce, tomato, cucumber and red onion.
  2. Warm naan bread at 375 degrees for 5 minutes or until lightly toasted.
  3. Spread hummus onto naan. Divide salad on top of hummus. Sprinkle with olives and cheese.

Find it online: https://www.miocoalition.com/recipes/greek-salad-flatbread/