Mediterranean Flatbread is a quick and easy vegetarian meal. Top a flatbread or naan with your favorite Mediterranean flavors of hummus, olives, artichokes, roasted peppers, feta cheese, tomatoes, red onion and balsamic glaze create a colorful, flavor packed appetizer or meal.
Eat a rainbow of Mediterranean flavors with this Mediterranean Flatbread recipe.
Flatbreads are one of my favorite things to make and are super easy to put together. You can serve them for lunch or dinner, or as an appetizer at a party.
Today’s Mediterranean flatbread not only tastes great, but it’s an easy appetizer you can serve to your guests that is both colorful and healthy.
The nice thing with eating a Mediterranean diet is that the foods are versatile and there is a large variety of flavorful ingredients you can use.
This flatbread is very customizable to what you have on hand which makes it a great option for any day of the week!
Why You Will Love this Mediterranean Flatbread
Here are more reasons it’s a must-try dish:
- Easy Preparation: This recipe is quick to prepare, and requires very little hands on prep.
- Versatile Recipe: This recipe is easily adapted, you can add other tastes and flavors to suit your own tastes. You can also serve this flatbread as is or bake it in the oven for 5-6 minutes if you prefer it warmed up.
- Get Ahead: Prepare the flatbreads earlier in the day and store in the refrigerator until you are ready to bake or serve the flatbreads.
- Double the Recipe: This recipe is really easy to double up when feeding a crowd.
If you like Mediterranean recipes try one of my Mediterranean recipes here. I love topping flatbreads with a variety of ingredients, for some other savory options try this Spiced Ground Lamb Pita, Greek Pita Pizza, Mediterranean Flatbread, Spiced Beef and Hummus Pita Pizza, or this Mediterranean Naan.
Ingredients You’ll Need
- Flatbread: This recipe uses a flatbread or naan to create the base for all of the ingredients. You could also use pita if that is what you have on hand.
- Hummus: Hummus is the next layer on the flatbread. You can use your own homemade hummus, or store-bought if that’s easier.
- Olives: Olives are one of my favorite Mediterranean ingredients. I love adding them on flatbreads like this. You can use green olives, kalamata or any variety you like.
- Vegetables: I used red onion, roasted red peppers, artichokes and cherry tomatoes for this flatbread.
- Feta cheese: This recipe uses crumbled feta cheese. You can also use a crumbly goat cheese.
- Garnish: I like to garnish the flatbread with some freshly chopped parsley and a drizzle of balsamic glaze.
For exact ingredient amounts and instructions, see the full recipe card below.
Recipe Variations
This recipe is versatile and easy to adapt if needed:
- Hummus: You can use a regular hummus, roasted red pepper hummus, lemon hummus or spicy hummus. Or swap the hummus for a white bean dip.
- Harissa: Spice up your flatbread by mixing a little harissa paste in with your hummus or white bean dip. It will also add a beautiful red color to the dip.
- Vegetables: You can get creative using other vegetables like zucchini, bell peppers, sun-dried tomatoes, banana peppers, pepperoncinis, spinach or arugula.
- Roasted Vegetables: Try roasting vegetables and adding those to the flatbread. They add such a nice sweet flavor.
- Cheese: I’ve used feta cheese in this recipe, but you can use crumbly goat cheese.
- Fresh Herbs: Swap the parsley for a different herb, try basil, thyme or oregano.
- Protein: Add some protein like grilled chicken, or bacon to the recipe.
- Plant-based Protein: Add chickpeas, crispy chickpeas or white beans.
How to Make Mediterranean Flatbread
Step 1: Assemble the Flatbread: Spread the hummus in an even layer on the flatbread or naan. Top the flatbread with the olives, red onion, roasted bell peppers, artichokes, tomatoes and feta cheese.
Step 2: Bake the Flatbread: You can either eat the flatbread as it is, or if you like a warm flatbread heat the oven to 350 degrees F. Bake the flatbread for 5-6 minutes, until the naan or flatbread gets crispy.
Step 3: Garnish: Garnish with fresh parsley and a balsamic glaze. Serve immediately.
Serving Tips
This flatbread can be served unbaked, with the topping fresh, or you can warm it up in the oven. Here’s how you can serve this versatile flatbread:
- Light Lunch: Serve a couple of slices of this flatbread as a light lunch option with a salad side, try my Lemon Arugula Salad with Pine Nuts, or this Easy Lebanese Salad.
- Dinner Side: For a more substantial meal serve this as a side with other Mediterranean dishes like Hummus, Mediterranean Bean Salad, and Grilled Beef Kofta Kebabs.
- Appetizer: Slice up this Mediterranean flatbread and you have the perfect finger good, a great appetizer for any party. Serve it with some of my other favorite finger food recipes, like this Cucumber Hummus Bites, Honey Goat Cheese Balls, Beef Crostini with Caramelized Onion, and this Smoked Salmon Cucumber Appetizer.
Storage Tips
Store leftover Mediterranean flatbread in an airtight container in the refrigerator for 2-3 days. When ready to enjoy warm up in a hot oven.
Recipe FAQs
Yes, Mediterranean flatbread is usually lower in saturated fats and high in fiber. Topping it with a rainbow of vegetables also adds a great source of vitamins and minerals.
Yes, I’ve opted for a large flatbread in this recipe, but you could also use smaller flatbread, naan breads of even pita bread.
Make sure that you drain all of the ingredients like the roasted red peppers, olives and artichokes to make sure that their ins’t excess oil that makes the flatbread soggy. You also can roast the flatbread to help make it crispy.
More Flatbread Recipes
Vegetarian
Goat Cheese Apricot Pizza
Appetizers
Easy Pear and Brie Flatbread
Vegetarian
Greek Pizza
Vegetarian
Mediterranean Naan Pizza
Mediterranean Flatbread
Ingredients
- 1 large flatbread or naan
- 1/4 cup hummus
- 1/2 cup olives, chopped
- 1/4 cup red onion, diced
- 6 ounces roasted bell peppers, drain, chopped
- 6 ounces artichokes in oil, drain, chopped
- 3/4 cup cherry tomatoes, cut in half
- 4 ounces feta cheese
Garnish
- freshly chopped parsley
- balsamic glaze
Instructions
- Spread the hummus or white bean dip in an even layer on the flatbread or naan. Top the flatbread with the olives, red onion, roasted bell peppers, artichokes, tomatoes and feta cheese.
- Optional: I eat this flatbread as is but if you like a warm flatbread heat the oven to 350 degrees F. Bake the flatbread for 5-6 minutes, until the naan or flatbread gets crispy.
- Garnish with fresh parsley and a balsamic glaze. Serve immediately.
Notes
- You can get creative with your Mediterranean flatbread. Try adding other mediterranean ingredients like banana peppers, pepperoncinis, chickpeas or white beans, spinach or arugula.
- When it comes to the hummus feel free to use whatever you have on hand or use any store-bough hummus you like.
This is delicious. The olives and spinach were great additions. A must-try for everyone. This flatbread has a lot of possibilities.
So glad you liked it! And yes, very customizable which is what I love about it.
You know with all that color, that this flatbread has to be loaded with flavor!
It is so pretty and so tasty!
I have a feeling I would end up eating the whole thing! Looks amazing!!
I bet you would! It is so good.
This would be super dangerous for me to have around – I’d want to eat it all. Olive LOVE!
I know! I love it too. And I adore olives–a win-win!
It’s amazing how noshing on Spanish olives can make you so content. I love how you harnessed all the wonderful Mediterranean flavors in such a colorful flatbread – perfect for entertaining!
I agree! I am all about Spanish olives, especially on flatbreads. The best!
I adore olives and pretty much everything else on this flatbread. It sounds amazing and looks beautiful.