Greek Salad Flatbreads

🥘 Ingredients

• artichokes (drained and halved through stems)
  1 can
• arugula
  2 c
• balsamic vinegar
  1 tbsp
• black pepper
  to taste
• feta cheese
  ½ cup
• flatbreads
  2
• fresh mozzarella
  1 ball
• garlic
  2 clove
• grape tomatoes (halved lengthwise)
  1 c
• green olives (halved lengthwise)
  ½ cup
• olive oil
  2 tbsp
• red onion (peeled and thinly sliced)
  1
• salt
  to taste

🍳 Cookware

• baking sheet
• medium bowl

1. 

   1

   Wash and dry all produce. Preheat the oven to 425°F. Prepare artichokes , green olives , grape tomatoes , and red onion . Mince garlic . Tear fresh mozzarella into small pieces.

   artichokes: 1 can (drained and halved through stems), green olives: ½ cup (halved lengthwise), grape tomatoes: 1 c (halved lengthwise), red onion: 1 (peeled and thinly sliced), garlic: 2 clove, fresh mozzarella: 1 ball
2. 

   2

   Lightly oil a baking sheet with olive oil . Place flatbreads on the sheet and scatter mozzarella, olives, artichokes, tomatoes, and feta cheese over each. Top with as much onion and garlic as desired. Season with salt and black pepper .

   olive oil: 2 tbsp, flatbreads: 2, feta cheese: ½ cup, salt: to taste, black pepper: to taste
3. 

   3

   Bake in the preheated oven until the crust is crisp and cheese is melted ⏱️ 10 minutes .
4. 

   4

   In a medium bowl , toss arugula with balsamic vinegar and a drizzle of remaining olive oil. Season with salt and pepper.

   arugula: 2 c, balsamic vinegar: 1 tbsp
5. 

   5

   Scatter the arugula mixture over the hot flatbreads, slice, and serve.