I’m seriously considering changing my Facebook relationship status to “In A Relationship With Greek Salad Flatbread” because I can’t get enough of this delicious fusion of crisp flatbread and bright Greek salad. 
Start with a pizza dough—yes, pizza dough. It works perfectly for flatbread. I used my favorite whole wheat dough, rolled it out, brushed it with olive oil and garlic, sprinkled oregano and crushed red pepper, and scattered plenty of crumbled feta before baking until golden and crisp. My simple trick for a crispy bottom without a pizza stone or wood oven is to bake on the hottest temperature your oven allows, placing the rack as low as possible so the base gets direct heat. 
While the flatbread bakes, prepare a chunky, lettuce-free Greek salad. Think thinly sliced cucumber and red onion, halved cherry tomatoes, kalamata olives, pepperoncini, a generous mound of chopped parsley, olive oil, and red wine vinegar. This salad is bold, crunchy, and full of tangy, salty flavors that balance the warm flatbread. 
When the flatbread is out of the oven and has cooled for a few minutes, pile the salad across the top, slice, and serve. The contrast of warm, crisp, cheesy flatbread with cold, fresh, salty, tangy salad is irresistible.
This flatbread hits all the right notes: crispy, salty, crunchy, a little cheesy, and packed with authentic Greek salad flavors. It’s perfect for a light, vegetable-forward lunch or dinner, and can easily be cut into smaller pieces to serve as an appetizer at gatherings.
Fair warning: once you try this, other pizzas without salad may feel disappointing. You might even be tempted to create a mock social profile for your favorite flatbread to announce your new devotion. The recipe comes together in under 30 minutes, but the commitment to this flavor combo is long-lasting.
If you try this recipe, tell me how it goes! Leave a comment or share a photo on Instagram—I’d love to see your versions.
Greek Salad Flatbread
Chelsea Colbath
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30 minutes
4
Ingredients
- 1 batch Whole Wheat Pizza Dough recipe linked in blog post*
- 1 Tablespoon cornmeal and a drizzle of olive oil for coating the pan
- 4 cloves garlic peeled and thinly sliced
- 2 Tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon each salt and crushed red pepper flakes
- 8 oz feta cheese finely crumbled
- 1 large hothouse cucumber seedless style
- 1/2 small red onion
- 1 pint cherry tomatoes
- 1/4 cup kalamata olives
- 8-10 pepperoncini peppers
- 1 cup fresh parsley
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
Instructions
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1. Preheat the oven to 500°F or the hottest setting available. Position a rack on the lowest rung.
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2. Line a sheet pan with parchment, drizzle with olive oil, and sprinkle with cornmeal to prevent sticking and encourage a crunchy bottom.
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3. Roll the dough into a large oval on a floured surface and transfer to the prepared pan. Brush with olive oil, top with sliced garlic, oregano, salt, crushed red pepper, and crumbled feta. Bake on the bottom rack for 15–18 minutes, until the cheese is golden and the crust is crisp.
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4. While the flatbread bakes, assemble the salad: thinly slice cucumber, red onion, olives, and pepperoncini; halve the cherry tomatoes; finely chop the parsley. Toss everything with olive oil and red wine vinegar and taste for seasoning. The olives and pepperoncini usually provide enough salt, but add a pinch if needed.
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5. Cool the flatbread for about 5 minutes, then spread the salad evenly over the top. Cut into 8 slices and serve warm or at room temperature.
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6. Store leftovers in the refrigerator for up to 4 days. To reheat, remove the salad and crisp the flatbread slices in a skillet over medium heat, then return the salad to the top. Avoid reheating in the oven with salad on top to prevent wilting.
Notes
**This recipe can be halved to make a smaller flatbread for two.
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