Greek Salad Naan Bites with Hummus Recipe

Introduction

Greek Salad Naan Bites with Hummus are a fresh and flavorful appetizer perfect for any gathering. Combining crisp vegetables with creamy hummus on warm naan creates a delightful bite-sized snack that’s easy to prepare and enjoy.

Ingredients

• 1 (7.05 oz) package mini naan bread bites or dippers, about 20 naan in the package
• 1 cup hummus, whatever kind you like
• Chopped fresh parsley for garnish, if desired
• 1/3 cup small diced cucumber
• 1/3 cup small diced tomato, any kind you like
• 1/3 cup small diced green bell pepper
• 1/4 small diced red onion
• 1/4 cup small diced kalamata olives
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/4 teaspoon dried oregano, or more if desired
• Salt and black pepper, to taste

Instructions

1. Step 1: Prepare the Greek salad by finely dicing all the vegetables: cucumber, tomato, green bell pepper, red onion, and kalamata olives. Combine them in a medium-sized bowl.
2. Step 2: Add olive oil, red wine vinegar, dried oregano, salt, and black pepper to the vegetables. Mix well until fully combined. Set aside.
3. Step 3: Heat a large pan over medium heat and coat the bottom with about 1 1/2 tablespoons of olive oil. Once hot, place the naan bread in a single layer.
4. Step 4: Cook the naan bread for 1-2 minutes until the first side begins to brown. Flip and cook for 30 seconds.
5. Step 5: Drizzle about 1 tablespoon of soy sauce over the naan, cook for 30 seconds, flip again, and cook for another 30 seconds. Remove from heat and let cool until easy to handle.
6. Step 6: Arrange the naan bites on a serving platter. Spread about 2 teaspoons of hummus on each naan, then top with roughly 1 tablespoon of the prepared Greek salad.
7. Step 7: Garnish with chopped fresh parsley if desired, and serve immediately.

Tips & Variations

• Dice vegetables smaller or larger depending on your preference and the size of the naan bites for easier assembly and eating.
• Try different hummus flavors like roasted red pepper or garlic to add variety.
• For a vegan option, ensure your hummus and naan are free from animal products, or make homemade versions.
• If you like a bit of heat, sprinkle some crushed red pepper flakes on top before serving.

Storage

These bites are best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Keep the naan separate from the Greek salad and hummus to prevent sogginess. Reheat the naan briefly in a pan or oven before assembling again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular naan instead of mini naan bites?

Yes, you can use regular naan bread by cutting it into bite-sized pieces. Just adjust the amount of toppings accordingly.

How long will the Greek salad stay fresh?

The Greek salad tastes best when fresh but can be refrigerated for up to 2 days. Keep it in an airtight container and stir before using.

Greek Salad Naan Bites with Hummus Recipe

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5 from 113 reviews

These Greek Salad Naan Bites with Hummus are a delightful and easy appetizer featuring warm, lightly pan-toasted mini naan bread topped with creamy hummus and a fresh, tangy Greek salad mixture. Perfect for parties or a light snack, they combine Mediterranean flavors in a bite-sized treat.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: About 20 naan bites 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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For the Greek Salad

• 1/3 cup small diced cucumber
• 1/3 cup small diced tomato
• 1/3 cup small diced green bell pepper
• 1/4 cup small diced kalamata olives
• 1/4 small diced red onion
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/4 teaspoon dried oregano
• Salt and black pepper, to taste

For the Naan Bites

• 1 (7.05 oz) package mini naan bread bites or dippers, about 20 naan
• 1 1/2 tablespoons olive oil (for cooking)
• About 1 tablespoon soy sauce

Toppings

• 1 cup hummus, any kind you like
• Chopped fresh parsley for garnish (optional)

Instructions

1. Prepare the Greek salad: Chop all vegetables into small pieces to fit the size of the naan bites. In a medium bowl, combine the diced cucumber, tomato, green bell pepper, kalamata olives, and red onion. Add olive oil, red wine vinegar, dried oregano, salt, and black pepper. Mix thoroughly until well combined. Set aside to allow flavors to meld.
2. Prepare the naan bread: Heat a large pan over medium heat and add 1 1/2 tablespoons of olive oil to coat the bottom. Once hot, add the mini naan breads in a single layer. Cook the first side for 1-2 minutes until lightly browned, then flip and cook for 30 seconds. Drizzle about 1 tablespoon of soy sauce over the naan, cook for 30 seconds, flip again, and cook for another 30 seconds. Remove from the pan and let cool enough to handle.
3. Assemble the bites: Arrange the naan breads on a cutting board or serving platter. Spread approximately 2 teaspoons of hummus on each naan piece, then top with about 1 tablespoon of the prepared Greek salad. Garnish with chopped fresh parsley if desired. Serve immediately for best taste and texture.

Notes

• Chop vegetables finely so they fit on the small naan bites without overwhelming them.
• You can use any variety of hummus you prefer—classic, roasted red pepper, or garlic all work well.
• If you want a crispier naan, you can briefly toast them in the oven instead of pan frying.
• For a vegan option, ensure your hummus contains no dairy or honey.
• These bites are best served fresh as the naan can become soggy if left too long after topping.

Keywords: Greek salad, naan bites, hummus appetizer, Mediterranean snack, party appetizers, easy finger food