Recipe: Your Super Bowl spread just got healthy with these warm Greek salad flatbreads

Warm flatbreads with Greek salad topping
Warm flatbreads with Greek salad toppingSally Pasley Vargas for the Boston Globe

Serves 4

When you need a healthy, filling snack (or supper), toss good hothouse tomatoes, bell peppers, radishes, mint, small cucumbers, feta, and olives to make a beautiful Greek salad. Warm rounds of naan or thick pita and use the salad as a topping.

3tablespoons red wine vinegar
Salt and pepper, to taste
5tablespoons olive oil
6large cherry tomatoes, halved or quartered
4small Persian cucumbers. cut into ½-inch pieces
1red bell pepper, cored, seeded, and cut into ½-inch pieces
4radishes, trimmed and thinly sliced
¼red onion, thinly sliced
½cup loosely packed mint leaves
½cup loosely packed Italian parsley leaves
2tablespoons chopped fresh oregano
½cup pitted Greek olives
4soft flatbreads such as naan or small thick pita
4ounces feta, crumbled

1. Set the oven at 350 degrees. Have on hand a baking sheet.

2. In a large bowl, whisk together the vinegar, salt, and pepper. Gradually whisk in the oil. Taste for seasoning and add more salt and pepper, if you like.

3. Add the tomatoes, cucumbers, bell pepper, radishes, onion, mint, parsley, oregano, and olives to the bowl. Stir gently to mix the salad with the dressing.


4. Spread the flatbreads on a baking sheet and heat for 5 minutes, or until warm.

5. Place the flatbreads on 4 plates and top with salad. Sprinkle with feta. Sally Pasley Vargas

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.