Za’atar Smashed Cucumber Salad Flatbread: A Bold Twist on a Summer Classic
If you’re craving a lunch that’s vibrant, refreshing, and totally satisfying, this Za’atar Smashed Cucumber Salad Flatbread is the summer meal of your dreams. Crisp, cool cucumbers meet creamy yogurt-avocado spread, all layered on warm flatbread — it’s quick, healthy, and bursting with bold Mediterranean flavor.
At the heart of this flatbread is a smashed cucumber salad tossed with lemon juice, garlic, olive oil, and za’atar. Smashing the cucumbers not only gives them great texture, but also helps them soak up every drop of that tangy, herbaceous dressing. The za’atar, a Middle Eastern spice blend made of thyme, sesame seeds, and sumac, brings earthy citrusy depth to the mix.
To balance that brightness, a creamy yogurt-avocado spread is slathered generously onto warm flatbread. The richness of avocado pairs beautifully with tangy Greek yogurt, creating a cooling base that ties the whole dish together.
Assemble your flatbread by layering the yogurt spread, topping it with the za’atar cucumber salad, and finishing with fresh herbs like mint or dill, a drizzle of olive oil, and maybe some crumbled feta or toasted pine nuts for added texture.
This Za’atar Smashed Cucumber Salad Flatbread is more than a salad or a sandwich — it’s a full, flavor-packed lunch that feels light but satisfying. It’s also perfect for entertaining or sharing as part of a mezze-style spread.
Make it once, and it’ll be your go-to when you want something easy, healthy, and gorgeous on the plate. And yes, it’s 100% Instagram-worthy.
Za'atar Smashed Cucumber Salad Flatbread
This Za’atar Smashed Cucumber Salad Flatbread features a creamy yogurt-avocado spread, crisp smashed cucumbers tossed in za’atar and lemon, and fresh herbs on warm flatbread. A vibrant, healthy, and easy summer lunch recipe perfect for mezze platters or Mediterranean-inspired meals.
Ingredients
- For the Cucumber Salad:
- 4 English cucumbers or 12 Diva cucumbers, smashed and chopped
- 1/3 cup garlic scapes, chopped (or substitute with green onions)
- 1/4 to 1/2 red onion, thinly sliced (adjust to taste)
- 8 basil leaves, chopped
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 tsp za’atar
- 1/3 cup feta, crumbled
- Salt and pepper, to taste
- For the Avocado-Yogurt Spread:
- 1 avocado
- 1 cup Greek yogurt
- Juice of 1/2 lemon
- 2 cloves garlic, minced
- Salt and pepper, to taste
- For Assembly:
- 4 flatbreads (store-bought or homemade)
Instructions
Prep the Cucumbers: Smash the cucumbers using the flat side of a knife or a rolling pin. Chop into bite-sized pieces. Place in a colander set over a bowl, sprinkle with salt, and let drain for 10–20 minutes to remove excess moisture.
Cook the Garlic Scapes (if using): In a small pan, sauté chopped garlic scapes in a bit of olive oil over medium heat for 1–2 minutes until softened. Season with salt and pepper. (If using green onions, skip the sautéing and add them raw.)
Make the Cucumber Salad: In a large bowl, combine drained cucumbers, garlic scapes (or green onion), red onion, and chopped basil. Season with a pinch of salt. Add olive oil, lemon juice, and za’atar. Toss gently to combine. Top with crumbled feta.
Make the Avocado-Yogurt Spread: In a bowl, mash the avocado. Stir in Greek yogurt, lemon juice, minced garlic, salt, and pepper until smooth and creamy.
Assemble the Flatbreads: Warm the flatbreads slightly if desired. Spread each with a generous layer of avocado-yogurt spread. Top with a scoop of cucumber salad. Finish with extra herbs or a drizzle of olive oil if you like.
Serve immediately — best enjoyed fresh!
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