Greek Salad Flatbread with Artichokes, Olives and Feta

Imagine all the bright, tangy flavors of a classic Greek salad-briny olives, tender artichokes, juicy tomatoes and creamy feta-but piled onto a crispy flatbread and baked until warm and bubbly. That’s exactly what this recipe delivers. It’s a fun, satisfying twist on a diner favorite that turns a simple salad into a hearty meal.

The combination of melted mozzarella and crumbled feta creates a rich, salty topping that pairs perfectly with the fresh arugula tossed in balsamic vinegar. Whether you serve it as a quick weeknight dinner or a crowd-pleasing appetizer, these flatbreads are sure to become a new go-to.

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Ingredients

6.5 ounce ArtichokesView ingredient guideLike ingredientDislike ingredient

1 ounce Green OlivesView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

3 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F and adjust a rack to the upper position. Rinse and drain the artichokes, then cut them in half through the stem ends. Halve the olives and grape tomatoes lengthwise. Peel and thinly slice the red onion. Mince or grate the garlic.
2. Tear the fresh mozzarella into small pieces with your hands.
3. Lightly oil a baking sheet and place the flatbreads on it. Spread the mozzarella pieces evenly over the flatbreads. Scatter the olives, artichokes, tomatoes and feta cheese on top. Add as much sliced onion and garlic as you like. Season with salt and pepper.
4. Bake the flatbreads until the crust is crisp and the mozzarella is melted, about 7-10 minutes.
5. In a medium bowl, toss the arugula with the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper.
6. Scatter the dressed arugula over the hot flatbreads. Cut into slices and serve immediately.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can use naan, pita or even pre-made pizza crust. Adjust baking time as needed.

Can I make this vegetarian?

This recipe is already vegetarian! It contains no meat.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to restore crispness.