Greek Salad Flatbreads

with Artichokes, Olives and Feta


By Hello Fresh


Cooking Time: 25 mins

Servings: 4

Nutrition: 710 Calories



  • Artichokes- 13 oz
  • Green Olives- 2 oz
  • Grape Tomatoes- 8 oz
  • Red Onion- 1
  • Garlic- 4 cloves
  • Fresh Mozzarella- 8 oz
  • Flatbreads- 4
  • Feta Cheese- 1/2 cup
  • Arugula- 4 oz
  • Balsamic Vinegar- 5 tsp



1  PREHEAT OVEN AND PREP VEGGIES.    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.


PREP CHEESE.  Tear mozzarella into small piece with hands.


3 ASSEMBLE FLATBREADS.    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.


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


5  DRESS ARUGULA.     Toss arugula in a medium bowl with 1 TBSP vinegar (we sent more) and a drizzle of olive oil. Season with salt and pepper.


6  FINISH AND SERVE.    Scatter arugula over flatbreads, then cut into slices and serve.