When we think of barbecuing, the first things that usually come to mind are grilled meat, fish, or vegetables. But it’s often the sides that determine whether the entire meal will be truly exceptional. These two are simple, fresh, and ready in no time—fluffy no-rise yogurt flatbreads and a salad with grilled peaches, feta, cucumber, and a honey-mustard dressing. The flatbread is made with just a few ingredients, requires no rising, and after baking, simply spread with garlic butter and parsley. The salad is a lovely summer combination of arugula or lamb’s lettuce, sweet peaches, salty feta, crisp cucumbers, and nuts or seeds.
Ready in 30 minutes
Serves 3–4
Difficulty simple
No-rise flatbread
Makes about 6–8 small patties:
- 200 g all-purpose flour
- 180 g Pilos Greek yogurt
- 1 tablespoon of water
- 1 teaspoon olive oil
- pinch of salt
- 1/2 teaspoon baking powder
For brushing:
- 1–2 tablespoons of butter
- 1 clove of garlic
- a handful of fresh parsley
- pinch of salt
Method
- In a bowl, mix together the flour, Greek yogurt, water, olive oil, salt, and baking powder. Knead until the dough is smooth and elastic. If it’s too sticky, add a little flour; if it’s too stiff, add a few more drops of water.
- Divide the dough into 4 pieces and roll each one out into a thin circle. They don’t have to be perfectly round; their irregular shape is what gives them that homemade look.
- Cook the pancakes without oil in a hot skillet or directly on the grill on both sides until golden brown bubbles begin to form.
- Melt the butter, then mix it with the crushed garlic, chopped parsley, and a pinch of salt. Brush the cooked flatbreads with the garlic butter and serve while still warm.
Salad with Grilled Peaches, Feta, and Honey-Mustard Dressing
Serves 2–3 as a side dish:
- 2 handfuls of lamb's lettuce or arugula
- 1 ripe peach
- 1/2 cucumber
- 60–80 g of feta cheese
- a handful of fresh herbs to taste — such as mint, basil, or parsley
- 1–2 tablespoons of walnuts, almonds, pumpkin seeds, or sunflower seeds
- a little olive oil for brushing the peaches
For the dressing:
- 1 tablespoon olive oil
- 1 teaspoon of Dijon or whole-grain mustard
- 1 teaspoon honey
- 1 teaspoon lemon juice or apple cider vinegar
- pinch of salt
- freshly ground pepper
Method
- Cut the peach in half, remove the pit, and slice it into wedges. Lightly brush it with olive oil and grill briefly on both sides until it softens and develops golden brown streaks.
- Slice the cucumber into thin slices or half-moons. Place the arugula or lamb’s lettuce in a bowl, then add the cucumber, grilled peach, crumbled feta, and chopped herbs.
- In a small bowl, whisk together the olive oil, mustard, honey, lemon juice, salt, and pepper. Lightly drizzle the dressing over the salad just before serving.
- Finally, add some nuts or seeds for crunch.
Tips and tricks
- You can serve flatbread as a side dish with grilled meat, fish, halloumi, or vegetables. It also works great as a base for simple summer “wraps”—just fill it with lettuce, grilled vegetables, and a little yogurt dip.
- The salad is best served fresh, while the peach is still slightly warm and the feta has had a chance to meld beautifully with the dressing. You can also prepare the honey-mustard dressing ahead of time and store it in the refrigerator in a small jar.
Nutritional information
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