Chopped Salad Flatbread

 


2 flatbreads, naan or homemade pizza dough

1/4 cup extra virgin olive oil

2 cups of mixed greens or romaine lettuce

4 tbsp of banana peppers, drained

4 tbsp salami, thinly sliced

1/2 cup mini mozzarella balls, cut in half

1/4 sun dried tomatoes, drained and chopped

1/2 cup chopped black olives


Dressing:

1/2 cup extra virgin olive oil

2 tbsp red wine vinegar

1 tsp dried oregano 

1/2 tsp each salt and pepper

1 garlic clove grated or finely chopped

1 tsp fresh parsley, chopped


Add all the ingredients for the dressing into a mason jar with a lid and shake well to combine.

If using a small mixing bowl, add all the ingredients except the extra virgin olive oil.  Whisk together to combine.  Slowly add the extra virgin olive oil while continuously whisking to emulsify.  Place dressing aside.


Preheat grill to 350 degrees.    


Brush both sides of the flatbread or naan with the extra virgin olive oil and grill for 2-3 minutes per side.  If making homemade dough, grill on an already hot pizza stone for 13-15 minutes turning half way.

Once the flatbread or dough has cooled, add the salad and topping ingredients to a bowl. Toss with desired amount of dressing.  Top each flatbread with the salad.  Slice and serve.



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