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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.

Tags:Veggie
Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

2 unit

Flatbreads

(ContainsWheat)

4 ounce

Grape Tomatoes

1 ounce

Green Olives

1 jar

Artichokes

(ContainsSoy)

2 clove

Garlic

½ cup

Feta Cheese

(ContainsMilk)

2 ounce

Arugula

4 ounce

Fresh Mozzarella

(ContainsMilk)

1 tablespoon

Balsamic Vinegar

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate60 g
Sugar7 g
Dietary Fiber7 g
Protein29 g
Cholesterol55 mg
Sodium1540 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.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Baking Sheet
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

Tear the mozzarella into small pieces.

3

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.

4

Bake flatbreads in oven until crust is crisp and mozzarella is melted, 7-10 minutes.

5

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.

6

Scatter arugula over flatbreads, then cut into slices and serve.