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+ servings

Mediterranean Salad with Creamy Feta Dressing and Naan


  • Mediterranean Salad
  • 8 oz naan, roughly torn into bite-size pieces (or pita bread)
  • 1 lb tomatoes, cut into bite-size pieces
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 cucumber, sliced
  • 1 red onion, sliced thin
  • 1 carrot, sliced thin
  • 1 zucchini, sliced thin
  • 4 oz pitted black olives, chopped
  • 2 handfuls fresh mint leaves, chopped

  • Creamy Feta Dressing
  • 4 oz feta cheese, crumbled + a bit more for sprinkling on top of the finished salad
  • 3 cloves garlic, minced
  • 1 Tbsp white wine vinegar
  • 1 Tbsp fresh dill, finely chopped
  • 2 Tbsp olive oil
  • cup milk (any nut milk will also work great)


  • Toast the Naan
  • Preheat the oven to 325° F.
  • On a parchment-lined baking sheet, add the naan and bake for ~ 10 minutes, or until the naan is browned and toasty

  • Creamy Feta Dressing
  • To the bowl of a food processor or blender, add the feta, garlic, vinegar, dill, and oil. Blend until smooth (it will be thick)
  • With the food processor still running, add the milk in a slow, yet steady stream until the dressing is smooth and creamy. (Be careful not to over mix)
  • Set aside in the fridge

  • Salad
  • In a large bowl, add the sliced veggies, olives, and mint. Gently toss to combine
  • Just before serving, toss with ½ to ¾ of the creamy feta dressing (depending on how you would like it to be). Reserve the rest for drizzling.
  • Sprinkle with extra feta, if desired