Greek Tartines

with fresh vegetable salad

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This dish is simply too beautiful to smash between baguette halves, which is why we serve it open-faced in all its Mediterranean glory. And guess what? It tastes even better than it looks. You'll love the way creamy, cucumber tzatziki sauce ties together the toppings of caramelized onion, artichoke heart, Kalamata olive, and feta cheese. Served alongside a fresh take on Greek salad, this is the perfect meal to fill you up without weighing you down.

In Your Box (serves 2)

  • Info
    2 Mini Baguettes
  • 1 Red Onion
  • 0 Dill Sprigs
  • 1 Slicer Cucumber
  • 1 Lemon
  • 1 Roma Tomato
  • 3 oz. Artichoke Hearts
  • 2 oz. Pitted Kalamata Olives
  • Info
    5⅓ oz. Plain Greek Yogurt
  • 1 fl. oz. Red Wine Vinegar
  • Info
    2 oz. Feta Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    567
  • Carbohydrates
    100g
  • Fat
    11g
  • Protein
    30g
  • Sodium
    1712mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Medium Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Halve baguettes lengthwise. Peel and halve onion. Slice half the onion into thin strips (julienne) and finely dice other half. Mince dill (dill stems are tender and can also be minced). Trim cucumber and cut into ¼" dice. Zest lemon, halve, and juice. Cut Roma tomato into ¼" dice. Drain and rinse artichokes. Halve olives.

  • 2

    Make the Tzatziki Sauce

    Combine yogurt, half the cucumber, dill (reserve a pinch for garnish), 2 Tbsp. lemon juice, ½ tsp. salt, and ¼ tsp. pepper in a small bowl. Mix together thoroughly and refrigerate until ready to use.

  • 3

    Make the Salad

    Combine remaining cucumber, finely diced red onion, tomatoes, red wine vinegar, lemon zest, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a small bowl. Mix together and refrigerate until ready to use.

  • 4

    Toast the Bread and Caramelize Onions

    Place baguette halves on prepared baking sheet. Drizzle each piece with ½ tsp. olive oil. Bake 5-7 minutes, or until bread is golden brown. While bread toasts, heat 1 tsp. olive oil in a medium pan over medium-high heat. Place julienned onions in pan and cook 5-7 minutes, stirring constantly, until softened.

  • 5

    Assemble the Tartines

    Evenly spread about 2 Tbsp. tzatziki sauce on each baguette. Add artichoke hearts, olives, caramelized red onions, and feta to each baguette.

  • 6

    Plate the Dish

    Divide salad between two plates or bowls and serve with two tartines. Garnish tartines and salad with remaining dill. Serve extra tzatziki sauce on the side.

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