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.
Rich in flavors and tastes astonishing! Fast to fix and easy to enjoy but tastes much more complex. A favorite to be sure.
Now THIS is my idea of a vegetable pizza! Loved the use of two cheeses with very different qualities when exposed to heat: one melty, one crunchy.
I wish there were more than 5 stars for this. It has become a family favorite. We make it every Friday instead of ordering out. One Naan was too much for me, so II get leftovers! Yay!
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) and a pinch of pepper and cook, 20 seconds.
Remove from burner.
While onions caramelize, prepare ingredients.
Prepare the Ingredients
Add tomatoes to a mixing bowl with half the oregano (reserve remaining for garnish), 2 tsp. olive oil, and a pinch of pepper. Toss to combine and set aside.
Build 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 flatbreads.
Top each with roasted red peppers, olives, and feta. Sprinkle each flatbread with remaining mozzarella.
Bake the Flatbreads
Bake in hot oven until flatbread edges are brown and crispy, 12-14 minutes.
Rest flatbreads 5 minutes. Like a pizza, toppings will adhere better if they set for a few minutes.
While flatbreads rest, dress salad.
Dress Salad and Finish Dish
Add arugula, remaining balsamic vinegar, 1 tsp. olive oil, and a pinch of pepper to mixing bowl with remaining marinated tomatoes. Toss gently to combine.
Plate dish as pictured on front of card, garnishing with remaining oregano and topping with salad. Bon appétit!