Parsley Salad on Flatbread with Feta Butter

By á-27227

Salad Sandwich Flatbread - 4-6 servings

Ingredients

• 1/2 Medium Vidalia onion, thinly sliced
• 1/4 c. vinaigrette
• 1 garlic clove
• 3 medium tomatoes, seeded and diced
• 6 medium Kirby cucumbers or 1 1/2 English, peeled and diced
• 4 cups roughly chopped flatleaf parsley
• 3 T minced fresh dill
• S&P
• 4 to 6 large pieces thin flatbread
• Feta butter- optional

Preparation

Step 1

Rinse the onion beneath cold running water and drain. Toss it with the vinaigrette and let sit for 10 minutes. Add the garlic, tomatoes, cucumbers and herbs and toss lightly. Season with S&P. Chill until ready to serve. Serve on flatbread spread with about 2 T of feta butter.

Feta Butter - Makes about 1 1/4 cups
4 oz reduced fat cream cheese at room temp
1/4 c crumbled feta
2 T minced fresh mint
2 T minced fresh chives
salt to taste

Combine in a small bowl until creamy. Will keep up to a week.