Loaded Mediterranean Flatbread with Whipped Feta & Fresh Herbs

Description

This vibrant Mediterranean flatbread is a flavor-packed dish featuring a creamy whipped feta spread, crisp vegetables, briny olives, and a touch of fresh herbs on warm, golden flatbread. Perfect as a light lunch, appetizer, or party platter, it combines creamy, salty, crunchy, and fresh elements in each bite.

Ingredients for Loaded Mediterranean Flatbread with Whipped Feta & Fresh Herbs

For the Whipped Feta:

• 1 cup crumbled feta cheese

• ¼ cup Greek yogurt (or cream cheese for a milder flavor)

• 1 tbsp olive oil

• 1 tsp lemon zest

• 1 tbsp lemon juice

• 1 small garlic clove, minced (optional)

• Salt & pepper to taste

For the Flatbread Base:

• 2–4 flatbreads (naan, pita, or lavash), warmed or lightly toasted

Toppings:

• ½ cup cherry tomatoes, halved

• ½ cucumber, diced

• ¼ red onion, thinly sliced

• ¼ cup Kalamata olives, sliced

• 2 tbsp capers (optional)

• ¼ cup crumbled feta (for topping)

• 2 tbsp extra virgin olive oil

• Fresh herbs: parsley, dill, mint, or basil, chopped

• Optional: arugula or baby spinach for a green base

Instructions

1. Make the Whipped Feta:
   In a food processor or blender, combine feta, Greek yogurt, olive oil, lemon zest, lemon juice, and garlic. Blend until smooth and creamy. Adjust salt and pepper to taste.

2. Prepare the Flatbreads:
   Warm or lightly toast flatbreads in a skillet or oven until pliable and slightly crisp on the edges.

3. Assemble the Flatbreads:
   Spread a generous layer of whipped feta on each flatbread. Top with cherry tomatoes, cucumber, red onion, olives, capers (if using), and extra crumbled feta.

4. Finish and Serve:
   Drizzle olive oil over the top and sprinkle with fresh herbs. Cut into slices or serve whole. Enjoy immediately!

Notes

• You can use store-bought or homemade flatbread.

• Whipped feta can be made a day ahead and refrigerated.

• For extra crunch, top with toasted pine nuts or crushed pistachios.

Tips

• Add grilled chicken or chickpeas for extra protein.

• Swap Greek yogurt with cream cheese or sour cream for variation.

• A drizzle of balsamic glaze adds a sweet-tangy kick.

• Let guests customize their own toppings if serving as a build-your-own platter.

Servings

• Makes 2–4 flatbreads

• Serves 4 as a main or 6–8 as an appetizer

Nutritional Information (Per Serving – Approximate)

• Calories: 280–350 kcal

• Protein: 9–12g

• Carbohydrates: 22–28g

• Fat: 18–22g

• Fiber: 2–3g

• Sodium: 600–800mg

Benefits

• Rich in heart-healthy fats from olive oil and olives

• High in calcium and protein from feta and yogurt

• Packed with antioxidants and fiber from fresh vegetables and herbs

• Versatile for vegetarian or protein-added options

Q&A

Q: Can I make this gluten-free?
A: Yes, simply use gluten-free flatbread or gluten-free pita options.

Q: How long can whipped feta last?
A: Store it in an airtight container in the fridge for up to 4–5 days.

Q: What can I use instead of feta?
A: Try goat cheese or ricotta for a different flavor profile.

Q: Can I serve this cold?
A: Absolutely! It tastes great cold, making it ideal for picnics or lunchboxes.

Q: Is this good for meal prep?
A: Yes, prep all the components separately and assemble before serving to maintain freshness.