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!
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You Will Need
Before You Cook
Caramelize 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.
Stir in half the balsamic vinegar (reserve remaining for arugula) and a pinch of pepper and cook until mostly evaporated, 30 seconds.
Remove from burner.
While onions caramelize, prepare ingredients.
Prepare the Ingredients
In a mixing bowl, combine tomatoes, half the oregano (reserve remaining for garnish), 2 tsp. olive oil, and a pinch of pepper. Set aside.
Assemble the Flatbreads
Place flatbreads on prepared baking sheet.
Divide half the mozzarella (reserve remaining for topping), caramelized onion (to taste), and half the marinated tomatoes (reserve remaining for arugula) between flatbreads.
Top each with roasted red peppers, olives, and feta. Sprinkle with remaining mozzarella.
Bake the Flatbreads
Bake in hot oven until flatbread edges are brown and crisp, 12-14 minutes.
Rest flatbreads, 5 minutes.
While flatbreads rest, dress salad.
If using protein, prepare while flatbreads bake. If using whole chicken breasts, pat dry and cut into 1" pieces on a separate cutting board. Proceed with diced chicken. If using diced chicken, season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground beef, cook in a medium non-stick skillet over medium-high heat with 1 tsp. olive oil. Break into small pieces with a spoon until no pink remains, 4-6 minutes. Season with ¼ tsp. salt and a pinch of pepper.
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.
If using protein, add to flatbreads before salad.
Plate dish as pictured on front of card, topping flatbreads with arugula salad and garnishing with remaining oregano. Bon appétit!
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