Greek Salad Flatbreads
with Artichokes, Olives, and Feta
Ah, the Greek salad. It’s one of those things that we don’t hesitate to order whenever we see it on a diner menu. The combo of lettuce, olives, feta, and veggies is a classic that can’t go wrong. With this recipe, though, we wanted to take the salad from reliable to radical, tossing its core ingredients on a flatbread and baking in the oven until warm, toasty, and bubbling with melted cheese.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
2 unit
Flatbreads
(Contains Wheat, Sesame)
4 ounce
Grape Tomatoes
1 ounce
Green Olives
1 jar
Artichokes
(Contains Soy)
2 clove
Garlic
½ cup
Feta Cheese
(Contains Milk)
2 ounce
Arugula
4 ounce
Fresh Mozzarella
(Contains Milk)
1 tablespoon
Balsamic Vinegar
Not included in your delivery
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat the oven to 425 degrees. Rinse and drain artichokes, then cut into halves through stems. Cut olives and tomatoes in half lengthwise. Halve, peel, and thinly slice onion. Mince or grate garlic.
Tear the mozzarella into small pieces.
Place flatbreads on a lightly oiled baking sheet. Scatter mozzarella, olives, artichokes, tomatoes, and feta cheese over each. Top with as much onion and garlic as you like. Season with salt and pepper.
Bake flatbreads in oven until crust is crisp and mozzarella is melted, 7-10 minutes.
Toss arugula in a medium bowl with a 1 TBSP balsamic vinegar (we sent more) and a drizzle of olive oil. Season with salt and pepper.
Scatter arugula over flatbreads, then cut into slices and serve.