A salad, but better! All tossed in a simple Italian vinaigrette, served on cheesy, crispy flatbread. A great light appetizer or meal!
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.
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.
Add all salad fixings to a mixing bowl. Toss with desired amount of dressing. Pile on top of cheesy flatbread, slice and serve immediately.
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!