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Greek Salad Flatbreads
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Greek Salad Flatbreads

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.

Tags:
Veggie
Allergens:
Wheat
Sesame
Soy
Milk

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

Total Time25 minutes
DifficultyMedium

Ingredients

serving amount

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

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Nutrition Values

/ 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

Strainer
Baking Sheet
Bowl

Instructions

Preheat Oven and Prep Veggies
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.

Prep Cheese
2

Tear the mozzarella into small pieces.

Assemble Flatbreads
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.

Bake Flatbreads
4

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

Dress Arugula
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.

Finish and Serve
6

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