Mediterranean Loaded Flatbread with Whipped Feta & Fresh Herbs
This Mediterranean Loaded Flatbread is fresh, colorful, and full of flavor. The base is a creamy whipped feta spread that pairs perfectly with crisp veggies, briny olives, and fragrant herbs. Using naan or flatbread makes it quick and easy, while the toppings give it a light but satisfying balance. It works as a shareable appetizer, a light lunch, or even a quick dinner when you’re short on time.
Time
Prep time: 10 minutes
Cook time: 5–7 minutes
Total time: 15–18 minutes
Ingredients
For the Whipped Feta:
1 cup crumbled feta cheese
1/4 cup Greek yogurt or cream cheese
1 tbsp olive oil
1 clove garlic, minced
1 tbsp lemon juice
Black pepper, to taste
For the Flatbread:
2 naan or flatbread rounds
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup Kalamata olives, sliced
1/4 red onion, thinly sliced
1 small roasted red pepper, chopped (optional)
2 tbsp chopped fresh herbs (parsley, dill, or basil)
Olive oil (for brushing)
Instructions
Make the whipped feta: In a food processor or blender, combine feta, Greek yogurt (or cream cheese), olive oil, garlic, lemon juice, and black pepper. Blend until smooth and creamy. Set aside.
Prepare the flatbread: Brush naan or flatbread lightly with olive oil. Warm in a skillet over medium heat or in the oven at 375°F (190°C) for 5–7 minutes until soft and slightly toasted.
Assemble: Spread a generous layer of whipped feta over each flatbread. Top with cherry tomatoes, cucumber, olives, red onion, and roasted red pepper if using.
Garnish: Sprinkle with fresh herbs and drizzle with a touch more olive oil if desired.
Serve: Slice into wedges and enjoy immediately as an appetizer, snack, or light meal.
Tips
Smooth whipped feta: Use a food processor for the creamiest texture. If it’s too thick, add a splash of milk or extra olive oil to loosen it.
Warm bread first: Toasting the flatbread slightly makes it sturdier and adds flavor.
Balance the flavors: Since feta is salty, taste before adding extra salt. The veggies and lemon juice keep it fresh.
Serve quickly: This is best enjoyed right after assembling so the bread stays crisp.
Variations
Protein boost: Add grilled chicken, shrimp, or chickpeas for a more filling version.
Spicy touch: Sprinkle chili flakes or drizzle with harissa or hot honey.
Cheese swap: Try goat cheese instead of feta for a creamier, tangier spread.
Veggie twist: Swap in arugula, spinach, or roasted zucchini for more greens.
Flatbread swap: Use pita, lavash, or whole-wheat tortillas instead of naan.
Make it vegan: Use a dairy-free feta and yogurt alternative to keep it plant-based.
Q&A
Q: Can I make the whipped feta ahead of time?
A: Yes, it keeps well in the fridge for up to 3 days. Just give it a quick stir before using.
Q: Can I serve this cold instead of warm?
A: Absolutely. Toasting the flatbread adds flavor, but it also works as a chilled, fresh option.
Q: What’s the best way to serve it for a party?
A: Assemble the flatbread, then slice into small squares or triangles for easy finger food.
Q: Can I use store-bought hummus instead of whipped feta?
A: Yes. Hummus makes a great swap if you want a different flavor profile or a dairy-free version.
Nutrition
(per flatbread, based on 2 servings)
Calories: ~340
Protein: ~11 g
Carbohydrates: ~33 g
Fiber: ~4 g
Net Carbs: ~29 g
Fat: ~18 g
Saturated Fat: ~6 g
Sodium: ~680 mg
(Values are estimates and will vary depending on the type of flatbread and feta used.)
Conclusion
This Mediterranean Loaded Flatbread with Whipped Feta & Fresh Herbs is a quick, colorful, and versatile recipe that works as an appetizer, snack, or light meal. The creamy whipped feta spread balances perfectly with crisp veggies, briny olives, and fresh herbs, while the toasted flatbread provides a satisfying base. It’s simple to prepare yet full of flavor, making it an easy go-to for both weeknights and gatherings.