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Greek Salad Naan Bites with Hummus

Greek Salad Naan Bites with Hummus

Delicious and easy appetizers featuring warm naan bread topped with fresh Greek salad ingredients and creamy hummus.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 bites
Course: Appetizer, Snack
Cuisine: Fusion, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Hummus Topping
  • 1 cup Hummus Store-bought or homemade
  • 1 tablespoon Lemon Juice Freshly squeezed
For the Greek Salad Topping
  • 1 cup Cucumber Diced
  • 1 cup Cherry Tomatoes Halved
  • 1/2 cup Kalamata Olives Pitted and sliced
  • 1/2 cup Feta Cheese Crumbled
  • 1/4 cup Red Onion Finely diced
  • 2 tablespoons Fresh Parsley Chopped
  • 1 tablespoon Red Wine Vinegar
  • 1 teaspoon Dried Oregano
  • 2 tablespoons Olive Oil
For the Base
  • 6 pieces Naan Bread Cut into quarters (12 small rounds)
  • 1 tablespoon Melted Butter

Method
 

Instructions
  1. Preheat your oven or toaster oven to 375°F (190°C). Lightly brush both sides of the cut naan rounds with melted butter.
  2. Arrange the naan rounds on a baking sheet and toast for 5-8 minutes, or until slightly golden and firm enough to hold toppings. Set aside to cool slightly.
  3. While the naan toasts, prepare the Greek salad mix: In a medium bowl, combine the diced cucumber, halved cherry tomatoes, Kalamata olives, crumbled feta, and diced red onion. Add chopped parsley.
  4. In a small cup, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create a light vinaigrette. Pour over the salad mix and gently toss to coat. Let it sit for 5 minutes.
  5. Stir the fresh lemon juice into the hummus to brighten the flavor. Once the naan is cool enough to handle, spread a thin layer of hummus onto each piece.
  6. Top each hummus-covered naan round generously with the prepared Greek salad mixture. Serve immediately for the best texture, or chill briefly before serving.

Notes

For extra flavor, you can lightly brush the warmed naan with garlic-infused olive oil before adding the hummus. Ensure the vegetables are well-drained after tossing so the naan doesn't become soggy quickly.