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Greek Salad Cottage Cheese Flatbread

Greek Salad Cottage Cheese Flatbread
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Indulge in a vibrant, protein-packed meal that perfectly marries the creaminess of whipped cottage cheese with the refreshing crunch of a Mediterranean-style salad. This dish features warm, crisp flatbread topped with a tangy cheese base and a bright medley of olives, tomatoes, and cucumbers. It is a foolproof choice for busy weeknights or a sunny weekend lunch, offering a healthy and satisfying bite that is entirely vegetarian and quick to assemble.

Ingredients

Scale

2 naan or flatbreads
1 cup cottage cheese (blended until smooth)
1 tbsp olive oil
1 cup cherry tomatoes, halved
1 small cucumber, diced
1/2 small red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1 tbsp fresh lemon juice
1 tsp dried oregano
Fresh parsley, chopped
Salt and black pepper, to taste

Instructions

Preheat your oven to 400°F (200°C).
Place the flatbreads on a baking sheet and bake for 3-5 minutes until heated through and slightly crispy.
In a small bowl, whisk or blend the cottage cheese until it reaches a smooth, spreadable consistency.
Spread the blended cottage cheese evenly over the top of each warm flatbread.
In a separate bowl, toss the halved cherry tomatoes, diced cucumber, red onion, and Kalamata olives with olive oil, lemon juice, dried oregano, salt, and pepper.
Spoon the vegetable mixture over the cottage cheese base.
Top with crumbled feta cheese and fresh parsley.
Slice and serve immediately.

Notes

For a fiber boost, swap standard naan for whole wheat naan. To meal prep, keep the vegetable topping and the cottage cheese separate until ready to serve to prevent the flatbread from becoming soggy. You can also mix in some fresh mint for an extra refreshing flavor profile.

Nutrition

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