Grilled Cheddar Flatbread Salad
Jun 19, 2025
For the Salad
3 oz cherry tomatoes, cut into halves
4 small to medium radishes, thinly sliced
1 mini cucumber, thinly sliced into rounds
½ small red onion, thinly sliced
¼ cup fresh herbs, torn (a mix of mint and dill)
2 tbsp fresh chives, thinly sliced
1 9-10 inch flatbread or precooked pizza crust
4 oz Little Leaf Farms Baby Crispy Green Leaf
4 oz Cabot Extra Sharp, shredded, divided
For the Dressing
3 tbsp extra virgin olive oil
1 tbsp lemon juice
2 tsp red wine vinegar
2 tsp pomegranate molasses*
1 small clove garlic, grated
salt and pepper
For the Dressing
1For the Cheddar Flatbread dressing, grate a garlic clove into a jar. Add the olive oil, and let sit for a few minutes to allow the garlic to mellow.
2Finish the dressing by mixing in the lemon juice, red wine vinegar, pomegranate molasses*, and salt and pepper to taste. Shake to mix well. Extra dressing will last in the fridge for up to a week.
For the Salad
3Grill the flatbread or pizza crust over medium heat for about a minute, until light grill marks form. Flip the crust, top with 3 ounces of the shredded cheese, and grill for about another 30 seconds. Remove from heat; the cheese will continue to melt.
4In a large bowl, toss the salad with the dressing and the sliced vegetables. Place salad on top of cheesy flatbread, add the torn herbs and the remaining 1 ounce of shredded cheese.
*Pomegranate molasses can be found in the international aisle of most supermarkets. If you can’t find pomegranate molasses, you can substitute 1 teaspoon of honey in the vinaigrette.
Ingredients
For the Salad
3 oz cherry tomatoes, cut into halves
4 small to medium radishes, thinly sliced
1 mini cucumber, thinly sliced into rounds
½ small red onion, thinly sliced
¼ cup fresh herbs, torn (a mix of mint and dill)
2 tbsp fresh chives, thinly sliced
1 9-10 inch flatbread or precooked pizza crust
4 oz Little Leaf Farms Baby Crispy Green Leaf
4 oz Cabot Extra Sharp, shredded, divided
For the Dressing
3 tbsp extra virgin olive oil
1 tbsp lemon juice
2 tsp red wine vinegar
2 tsp pomegranate molasses*
1 small clove garlic, grated
salt and pepper
Directions
For the Dressing
1For the Cheddar Flatbread dressing, grate a garlic clove into a jar. Add the olive oil, and let sit for a few minutes to allow the garlic to mellow.
2Finish the dressing by mixing in the lemon juice, red wine vinegar, pomegranate molasses*, and salt and pepper to taste. Shake to mix well. Extra dressing will last in the fridge for up to a week.
For the Salad
3Grill the flatbread or pizza crust over medium heat for about a minute, until light grill marks form. Flip the crust, top with 3 ounces of the shredded cheese, and grill for about another 30 seconds. Remove from heat; the cheese will continue to melt.
4In a large bowl, toss the salad with the dressing and the sliced vegetables. Place salad on top of cheesy flatbread, add the torn herbs and the remaining 1 ounce of shredded cheese.
Grilled Cheddar Flatbread Salad
