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.
6.5 ounce
Artichokes
(ContainsSoy)1 ounce
Green Olives
4 ounce
Grape Tomatoes
1 unit
Red Onion
2 clove
Garlic
4 ounce
Fresh Mozzarella
(ContainsMilk)2 unit
Flatbreads
(ContainsWheat)½ cup
Feta Cheese
(ContainsMilk)2 ounce
Arugula
3 teaspoon
Balsamic Vinegar
Not included in your delivery
2 teaspoon
Olive Oil
Kosher Salt
Pepper
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.