Serves 4


1/3 Cup Olive Oil

1/3 Cup White Vinegar (I used Lemon White Balsamic)

1 Tbsp + 2 1/2 Tsp Mediterranean Blend

1 Bunch of Parlsey, Chopped

1 Cup Chopped Tomatoes

1/2 Cup Kalamata Olives, Roughly Cut

1/2 Cup or More Feta Cheese, Crumbled

1 Can of Garbanzo Beans, Rinsed

1 English Cucumber, Cubed 

1/2 Red Onion, Chopped

2 Roasted Red Peppers, Chopped

1 Lbs Veal Scallopini

2 Prebaked Naan Loaves

2 Cloves of Garlic, Minced mixed with 1 Tbsp Olive Oil and a 1/2 Tsp Mediterranean Blend


Preheat oven to 375º.

The first thing we want to do is to start the vinaigrette. Add 1/3 cup olive oil to a small glass bowl and add 1 tbsp of the Mediterranean Blend, stir and let it sit for a while to soften the herbs.

In a large bowl add the parsley, red onion, cucumber, tomatoes, red pepper, olives, garbanzo beans and feta cheese. Set in fridge till ready to use.

Place your veal or chicken on a cutting board, drizzle with oil and season both sides with 2 tsp of Mediterranean Rub. Grill (inside or outside) until done. For veal scallopini quite quickly on both sides and for chicken until a thermometer reads 165º. Let it rest for 5 minutes and slice thinly. 

On a cookie sheet add the naan flatbread. Brush with the garlic/Mediterranean oil mix. Bake until golden brown.  

When ready to serve, add the vinegar to the oil and Mediterranean Blend mix and whisk to finish the vinaigrette. Add this to the veggies and toss gently. Place the sliced veal/chicken on top and serve with the flatbread.

I hope your family enjoys as much as mine did.

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