Greek Flatbread

with roasted red peppers and Kalamata olives

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
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
  • 3 oz. Roasted Red Peppers
  • Info
    1 oz. Feta Cheese
  • ½ oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    752
  • Carbohydrates
    81g
  • Fat
    36g
  • Protein
    28g
  • Sodium
    1784mg
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Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Caramelize the Onion
    1

    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, 20 seconds. Remove from burner. While onions caramelize, prepare ingredients.

  • 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), 2 tsp. olive oil, and a pinch of pepper. Toss to combine and set aside.

  • Step 3 - Build the Flatbreads
    3

    Build 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 each flatbread with remaining mozzarella.

  • Step 4 - Bake the Flatbreads
    4

    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 it rests for a few minutes. While flatbreads rest, dress salad.

  • Step 5 - Dress Salad and Finish Dish
    5

    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!