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 12x5-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!