Greek Salad Naan Bites with Hummus Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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
