Greek Flatbread

with roasted red peppers and Kalamata olives

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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A note about serious food allergies

We capital-L love a traditional Greek salad with the fresh Mediterranean flavors of roasted red peppers, Kalamata olives, and feta cheese. But now that we've put it on a crispy flatbread, "love" seems woefully inadequate to describe a dish that asks so little of us (it's really easy), yet gives so much (it's really delicious, too). Words may fail us, but when you pull this flatbread from the oven, the results speak for themselves.

In Your Box (serves 2)

  • 1 Red Onion
  • ½ fl. oz. Balsamic Vinegar
  • ¾ oz. Pitted Kalamata Olives
  • 4 oz. Grape Tomatoes
  • 1 tsp. Dried Oregano
  • Info
    2 Naan Flatbreads
  • Info
    4 oz. Shredded Mozzarella
  • Info
    1 oz. Feta Cheese
  • 3 oz. Roasted Red Peppers
  • ½ oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    751
  • Carbohydrates
    80g
  • Fat
    34g
  • Protein
    31g
  • Sodium
    1631mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Sauté the Onion
    1

    Sauté the Onion

    Peel and halve onion. Slice onion into thin strips. Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add onion to hot pan and stir occasionally until softened and just beginning to caramelize, 6-8 minutes. Add half the balsamic vinegar (reserve remaining for arugula), cook 20 seconds, and remove pan from burner. Season with a pinch of pepper and set aside.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Halve olives. Halve tomatoes. Add tomatoes to a mixing bowl with half the oregano (reserve remaining for garnish) and 2 tsp. olive oil. Season with a pinch of pepper and toss to combine. Set aside to marinate.

  • Step 3 - Top the Flatbreads
    3

    Top the Flatbreads

    Place flatbreads on prepared baking sheet. Divide half the mozzarella, sautéed onion (to taste), and half the marinated tomatoes (reserve remaining for arugula) between both flatbreads. Top with roasted red peppers, olives, and feta. Sprinkle each flatbread with remaining mozzarella.

  • Step 4 - Cook the Flatbreads
    4

    Cook the Flatbreads

    Cook until flatbread edges are brown and crispy, 12-15 minutes. Remove to a cutting board and rest 5 minutes. Like a pizza, toppings will adhere better if they set for a few minutes before slicing. While flatbreads rest, dress arugula.

  • Step 5 - Dress Arugula and Finish Dish
    5

    Dress Arugula and Finish Dish

    Add arugula to mixing bowl with remaining marinated tomatoes. Add remaining balsamic vinegar, 1 tsp. olive oil, and a pinch of pepper. Toss gently to combine. Plate dish as pictured on front of card, garnishing with remaining oregano. Bon appétit!