Italian Chopped Salad Flatbread
Salad plus pizza equals this Italian Chopped Salad Flatbread! I love the freshness of greens on a pizza. This makes a fun and light appetizer to share or lunch for one!
Like with any salad, this is totally customizable. I used my favorite ingredients, but you can make as many swaps as you want. For the crust I used Flatout brand flatbread. They are the perfect personal size, and thin enough to get crispy when baked. The salad consists of any mixed greens you like, mini mozzarella balls, sliced pepperoni or salami, banana peppers, peppadew peppers, and tomatoes.
Drizzle the flatbread with a little olive oil and fresh grated parm for a cheesy crispy crust. Once it’s cooled you can add the chopped salad. Definitely wait until the flatbread is just slightly warm or room temperature to avoid making the salad soggy and wilted.
For the Dressing
Shallots, garlic, fresh and dried herbs, red wine vinegar, and olive oil make this tangy Italian vinaigrette. While you only need a small amount to dress the salad, keep the rest for later use. It makes a great vegetable or protein marinade too!
Tangy, fresh, crunchy, salty, so so good! This Italian Chopped Salad Flatbread makes a perfect light lunch or party appetizer for summer entertaining.
Here are a couple other flatbread ideas. I love using naan bread too for a little bit thicker crust.
Grilled Chicken Caesar Salad Flatbreads
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Italian Chopped Salad Flatbread
A salad, but better! All tossed in a simple Italian vinaigrette, served on cheesy, crispy flatbread. A great light appetizer or meal!
Ingredients
For the dressing
- 2 tbsp shallots
- 1 small clove garlic
- 2 tbsp fresh parsley
- 1 tsp dried oregano flakes
- 1/2 tsp kosher salt
- Pinch sugar
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
For the flatbread salad
- 1 flatbread
- Drizzle olive oil
- 1/4 cup fresh grated parmesan cheese
- 1 heaping cup romaine or mixed greens chopped
- 2 tbsp banana peppers chopped
- 2 tbsp peppadew peppers chopped
- 2 tbsp salami or pepperoni thinly sliced
- 3 cherry tomatoes quartered
- 1/4 cup mini mozzarella balls
- fresh cracked black pepper
Optional add-ins
- giardiniera (Italian pickled veggies)
- olives
- red onions
- chickpeas
- grilled chicken
Instructions
For the dressing
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Place the shallots, garlic, parsley, dried oregano, and salt on a cutting board. Chop everything together until minced into fine pieces. Add mixture to a small bowl. Whisk in the red wine vinegar and pinch of sugar. Gradually whisk in the olive oil until well combined.
For the flatbread salad
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Preheat oven to 400 degrees (or grill). Drizzle flatbread with olive oil and sprinkle with parmesan cheese. Bake/grill until crispy, and cheese is melted, about 5 minutes but will depend on your flatbread variety, and desired crispy level. Allow to cool before adding salad topping.
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Add all salad fixings to a mixing bowl. Toss with desired amount of dressing. Pile on top of cheesy flatbread, slice and serve immediately.
Recipe Notes
I used a very thin 12×5-inch flatbread that was a perfect single serving lunch, or could be a two-person appetizer. Adjust salad topping amounts based on how big your flatbread is.
The dressing makes more than enough for this recipe, but it also doubles as a great veggie or protein marinade, or save and use on more salads!
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