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Greek Salad Flatbreads

Greek Salad Flatbreads

with Artichokes, Olives, and Feta

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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.

Total Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6.5 ounce



1 ounce

Green Olives

4 ounce

Grape Tomatoes

1 unit

Red Onion

2 clove


4 ounce

Fresh Mozzarella


2 unit



½ cup

Feta Cheese


2 ounce


3 teaspoon

Balsamic Vinegar

Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate74 g
Sugar8 g
Dietary Fiber9 g
Protein31 g
Cholesterol55 mg
Sodium1590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. 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 the mozzarella into small pieces with hands.


Place flatbreads on a lightly oiled baking sheet. Spread out mozzarella in an even layer over tops of each. Scatter olives, artichokes, tomatoes, and feta cheese over tops, followed by 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 3 tsp 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.