Greek Salad Cheesy Garlic Bread with Lemon Greek Yogurt Dressing
Classic Greek salad ingredients piled on top of cheesy and crunchy garlic bread, and then finished off with a tart lemon Greek yogurt vinaigrette!
Prep Time15minutes
Cook Time5minutes
Total Time20minutes
Servings8-10 Pieces of Bread
Ingredients
For the Dressing:
Juice from 1 lemon
1Heaping Tablespoon Nonfat Plain Greek Yogurt
1TeaspoonWhole Grain Dijon Mustard
1/4TeaspoonRed Wine Vinegar
1/2TeaspoonDried Oregano
1/4TeaspoonSalt
1/4TeaspoonBlack Pepper
Pinchof Sugar
1/4CupExtra Virgin Olive Oil
For the Salad:
2Heads of Romaine Lettucethinly sliced
1Large Tomatoseeded and diced
1/4CupDiced Red Onion
1/2CupPitted Kalamata Olives
1/3CupThinly Sliced Pepperoncicni Peppers
1/2English Cucumbergrated
1/4CupFeta Cheese Crumbles
For the Bread:
1Loaf Ciabattahalved length-wise
1/2CupExtra Virgin Olive Oil
Salt and Pepper
Garlic Powder
1/2CupShredded Mozzarella Cheese
1/2CupGrated Parmesan Cheese
Dried Oregano
Instructions
Add all the salad dressing ingredients to a jar with a lid. Firmly seal the lid. Shake the jar to combine the dressing. Place into the fridge until ready to use.
Preheat the broiler to high. Drizzle each half of the ciabatta with equal parts of olive oil. Season with salt, pepper, and garlic powder. Cover each half of bread with equal amounts of both cheeses. Sprinkle the top with a bit of dried oregano. Place under the broiler for 3-5 minutes until golden brown on the edges.
While the bread cooks, combine all the salad ingredients in a large bowl. Or you can build the salad directly on to the bread if you are making this for a crowd and want to impress. If that's the case, layer the lettuce, onion, peppers, cucumbers, olives, then tomatoes on top of the bread. Finish the salad off with feta and a generous drizzle of the salad dressing.
Top off with a drizzle of olive oil and some freshly cracked black pepper too! Slice the bread and then serve with a napkin and a fork to pick up the toppings that fall off the bread.