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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 jar
Artichokes
(Contains: Soy)
1 ounce
Green Olives
4 ounce
Grape Tomatoes
1 unit
Red Onion
2 clove
Garlic
4 ounce
Fresh Mozzarella
(Contains: Milk)
2 unit
Flatbreads
(Contains: Wheat, Sesame)
½ cup
Feta Cheese
(Contains: Milk)
2 ounce
Arugula
1 tablespoon
Balsamic Vinegar
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Preheat oven to 425 degrees or grill to medium-high. Rinse and drain artichokes, then cut into halves through stem ends. Cut olives and tomatoes in half lengthwise. Halve, peel, and thinly slice onion. Mince or grate garlic.
Tear mozzarella into small pieces. Place flatbreads on a lightly oiled baking sheet. Spread out mozzarella in an even layer over tops of each. TIP: If grilling, skip the baking sheet, but make sure to brush the flatbreads all over with olive oil, then toast on a covered grill without toppings, top-side down, until lightly toasted, about 2 minutes.
Scatter olives, artichokes, tomatoes, and feta cheese over flatbreads. Top with as much onion and garlic as you like. Season with salt and pepper. TIP: If grilling, flip flatbreads over on grill and scatter mozzarella, olives, artichokes, tomatoes, feta cheese, onion, and garlic over tops.
Bake flatbreads in oven until crust is crisp and mozzarella is melted, 7-10 minutes. TIP: If grilling, grill, covered, until bottoms are lightly charred and mozzarella is melted, 5-7 minutes.
Toss arugula in a medium bowl with 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.
