entree · vegetable · vegetarian

Greek Vegetable Flatbread

Since I started working a normal human shift (7am-4pm), I’ve been leaning heavily on cold lunches to get me through the day.

I’ve never really taken a lunch break before. When I worked nightside (2pm-11pm) I would run to the break room, heat up my dinner, then go back to my desk to eat. Now that I’m significantly busier during the day, I don’t even want to waste the 5 minutes it would take to go to the break room to heat up my lunch.

Do not pity me! I am not looking for sympathy. This is my choice. Once I get embroiled in something, I don’t like to untangle myself until it’s settled. That’s just the way I am. So if I’m in the middle of doing something at work (which is 99% of the time), I don’t want to get up and leave it.

Salads are my number one go-to lunch, but I’ve been eating a lot of sandwiches and flatbreads as well. Flatbreads can be messy to take with you to work, but they’re worth it. I don’t like feeling weighed down by carbs so they’re a great replacement for the traditional sandwich.

I made this flatbread after spotting it in an MIO (Made in Oklahoma) newsletter. It had everything I love on it: olives, feta, cucumber salad, and hummus. I knew it would be a great lunch to take with me to work.

I wasn’t wrong! It’s a delightful little treat. Some days I had to eat it with a fork and knife though, so I wouldn’t spill hummus all over my keyboard. Getting food on or in your keyboard is the worst.

Feel free to top your flatbread with any other array of toppings. I loved this combination, but it would taste just as good (if not better) with some tzatziki sauce or roasted red bell peppers.


Greek Vegetable Flatbread

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A tasty flatbread inspired by Greek cuisine with hummus, cucumber salad, lettuce, feta and olives.


  • 1/2 cup hummus
  • 1 head of romaine, chopped roughly
  • 1 cucumber, partially peeled and diced
  • 1 large tomato, diced
  • 2 TBS. olive oil
  • 1 TBS. red wine vinegar
  • 2 TBS. fresh chopped dill
  • salt & pepper, to taste
  • 2 oz. feta, crumbled
  • 1/4 cup chopped kalamata olives, drained
  • 4-6 slices of naan, pita, or lavash (I prefer naan)
  • Directions

    1. In a large resealable container, mix together chopped cucumber, tomato, dill, vinegar, olive oil, salt and pepper. Set aside until ready to build flatbread.
    2. Spread a spoonful of hummus on top of a flatbread. Top with lettuce and then cucumber salad mix. Crumble feta on top and add chopped kalamata olives. Serve.

    2 thoughts on “Greek Vegetable Flatbread

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