Greek Salad Flatbreads

🥘 Ingredients

• artichokes (halved through stems)
  2 jar
• arugula
  4 oz
• balsamic vinegar
  1 tbsp
• feta cheese
  ½ cup
• flatbreads
  4 unit
• fresh mozzarella
  8 oz
• garlic
  4 clove
• grape tomatoes (halved lengthwise)
  8 oz
• green olives (halved lengthwise)
  2 oz
• olive oil
  4 tsp
• pepper
• red onion
  1 unit
• salt

🍳 Cookware

• oven
• baking sheet
• oven
• medium bowl

1. 

   1

   Wash and dry all produce. Preheat the oven to 425°F. Rinse and drain artichokes . Cut green olives and grape tomatoes . Halve, peel, and thinly slice red onion . Mince or grate garlic .

   artichokes: 2 jar (halved through stems), green olives: 2 oz (halved lengthwise), grape tomatoes: 8 oz (halved lengthwise), red onion: 1 unit, garlic: 4 clove
2. 

   2

   Tear fresh mozzarella into small pieces.

   fresh mozzarella: 8 oz
3. 

   3

   Place flatbreads on a baking sheet lightly oiled with olive oil . 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 .

   flatbreads: 4 unit, olive oil: 4 tsp, feta cheese: ½ cup, salt, pepper
4. 

   4

   Bake in the oven until crust is crisp and mozzarella is melted, ⏱️ 10 minutes .
5. 

   5

   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.

   arugula: 4 oz, balsamic vinegar: 1 tbsp
6. 

   6

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