🌿 Loaded Mediterranean Flatbread with Whipped Feta & Fresh Herbs

Ingredients:

  • 2 naan or flatbreads (store-bought or homemade)
  • 1 cup crumbled feta cheese
  • 1/2 cup plain Greek yogurt (for a lighter, creamy whipped feta)
  • 1 tbsp olive oil
  • 1 small garlic clove, minced
  • 1/2 tsp lemon zest + 1 tsp lemon juice
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup cucumber, diced
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup roasted red peppers, sliced
  • 1/4 small red onion, thinly sliced
  • 2 tbsp fresh herbs (parsley, mint, dill, or basil — a mix is best)
  • 1 tbsp toasted pine nuts (optional)
  • Freshly cracked black pepper
  • Red pepper flakes or sumac (optional, for garnish)

Instructions:

  1. Make the whipped feta
    • In a food processor (or blender), blend feta, Greek yogurt, olive oil, garlic, lemon zest, and juice until smooth and creamy.
  2. Warm the flatbread
    • Lightly toast naan/flatbreads in the oven at 375°F (190°C) for 5 minutes or until golden and crisp around the edges.
  3. Assemble
    • Spread a generous layer of whipped feta over each flatbread.
    • Top with cherry tomatoes, cucumber, olives, roasted red peppers, and red onion.
  4. Finish
    • Sprinkle with fresh herbs, pine nuts, and a pinch of black pepper.
    • Add red pepper flakes or sumac for a little Mediterranean kick.
  5. Serve
    • Slice into wedges and enjoy warm or at room temperature.

✅ Make it lighter (WW-friendly):

  • Use fat-free Greek yogurt and reduced-fat feta.
  • Skip or reduce olive oil.
  • Each flatbread can be cut into 4 pieces for portion control.