Description
These Greek Salad Naan Bites with Hummus are a quick and delicious appetizer or light lunch option combining warm naan bread, creamy hummus, and a fresh, tangy Greek salad topping. The recipe features crisp vegetables, briny olives, creamy feta, and fresh herbs for a Mediterranean flavor-packed bite that comes together in just 20 minutes.
Ingredients
Scale
Base
- 4 mini naan rounds (or 2 large naan cut into quarters)
Salad Topping
- 1/2 cup cherry tomatoes, quartered
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup Kalamata olives, chopped
- 1 tablespoon fresh parsley or dill, chopped
Other
- 1 cup hummus (plain or roasted garlic)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- Salt and black pepper, to taste
- 1/4 cup crumbled feta cheese
Instructions
- Toast the naan rounds: Lightly toast the mini naan rounds in a skillet or oven until they are warmed through and slightly crisp on the edges. This adds a nice texture and prevents sogginess once topped. Set aside to cool slightly.
- Prepare the Greek salad mixture: In a medium bowl, combine the quartered cherry tomatoes, diced cucumber, finely chopped red onion, chopped Kalamata olives, extra virgin olive oil, red wine vinegar, salt, and black pepper. Toss everything together thoroughly to evenly coat the vegetables and blend the flavors.
- Spread hummus on naan: Generously spread a layer of your choice of hummus—plain or roasted garlic—over each toasted naan round. This adds creaminess and acts as a flavorful base for the salad topping.
- Top with salad mixture: Spoon a generous amount of the prepared Greek salad mixture onto each hummus-covered naan round, ensuring a good balance of all the fresh ingredients.
- Add finishing touches: Sprinkle crumbled feta cheese over each topped naan bite, then garnish with the freshly chopped parsley or dill for an herby, aromatic finish.
- Serve immediately: Enjoy these Greek Salad Naan Bites right away as a light lunch, snack, or appetizer to impress guests with minimal effort and maximum flavor.
Notes
- You can use store-bought mini naan or regular naan cut into quarters depending on availability.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- If you prefer a spicier version, add a pinch of crushed red pepper flakes to the salad mixture.
- These bites are best served immediately to maintain the crisp texture of the naan.
- Leftover salad mixture can be stored in the refrigerator for up to 2 days but avoid assembling them in advance to prevent sogginess.
