Loaded Mediterranean Flatbread with Whipped Feta and Fresh Herbs
This dish features warm flatbread slathered with creamy whipped feta, then piled high with fresh vegetables, briny olives, and fragrant herbs. It’s colorful, fresh, and layered with classic Mediterranean flavors. Think of it like a savory flatbread “salad” with bold textures and tastes.
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 5–10 minutes
Total Time: 20–25 minutes
Servings: 4
Ingredients:
Flatbread Base:
2–4 flatbreads (naan, pita, or store-bought lavash)
Olive oil, for brushing
Whipped Feta Spread:
1/2 cup feta cheese (block-style, not pre-crumbled)
1/4 cup Greek yogurt or cream cheese
1 tbsp olive oil
1 tsp lemon juice
1 small garlic clove, grated or minced
Optional: 1 tsp chopped fresh oregano or thyme
Toppings:
1/2 cup cherry tomatoes, halved
1/4 cup cucumber, diced or ribboned
1/4 cup kalamata olives, halved
1/4 red onion, thinly sliced
1/4 cup roasted red peppers, sliced
1 tbsp capers
1/4 avocado, thinly sliced or cubed
Salt & pepper, to taste
Fresh Herbs for Garnish:
Chopped parsley, dill, mint, or basil (a mix is ideal)
Optional: crushed red pepper flakes or sumac for finish
Instructions:
Step 1: Make Whipped Feta
1. Add feta, Greek yogurt (or cream cheese), olive oil, lemon juice, and garlic to a food processor or blender.
2. Blend until smooth and creamy, about 1–2 minutes. Scrape down sides as needed.
3. Taste and adjust seasoning. Add more lemon for tang or olive oil for richness.
Step 2: Toast the Flatbread
1. Brush flatbreads with olive oil.
2. Warm in a skillet or oven (375°F / 190°C) for 3–5 minutes until soft with crispy edges. You can also grill them briefly.
Step 3: Assemble the Flatbread
1. Spread a generous layer of whipped feta on each warmed flatbread.
2. Scatter cherry tomatoes, cucumbers, olives, onions, red peppers, and any extras (avocado, capers, etc.).
3. Sprinkle with fresh herbs and cracked black pepper.
4. Add a light drizzle of olive oil and a pinch of chili flakes or sumac if using.
Notes & Tips:
Feta Type: Use good-quality block feta (preferably sheep’s milk) for the best whipped texture.
Whipped Feta Ahead: Can be made 2–3 days ahead and stored in the fridge.
Flatbread Base: Use gluten-free flatbread if needed, or make your own.
Make it a Meal: Add grilled chicken, shrimp, falafel, or a poached egg on top.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Assemble just before serving for best texture. But you can prep everything — whip the feta, chop the veggies — up to 2 days ahead.
Q: Is this recipe vegetarian?
A: Yes! Just be sure your feta is vegetarian-friendly (some versions use animal rennet).
Q: Can I serve this cold?
A: Absolutely. It’s great at room temperature or cold — perfect for picnics or lunchboxes.
Nutritional Information
Calories ~300 kcal
Protein 9 g
Carbohydrates 20 g
Fat 20 g
Saturated Fat 7 g
Fiber 3 g
Sugar 3 g
Sodium ~500 mg