Description
This Feta Spring Flatbreads recipe is a colorful and flavorful dish perfect for a light lunch or appetizer. Combining crispy baked flatbreads with fresh spinach, arugula, juicy cherry tomatoes, and tangy feta cheese, it offers a delightful medley of textures and vibrant spring flavors. Enhanced with a lemony olive oil dressing and fresh basil, and optionally drizzled with balsamic glaze, these flatbreads are easy to prepare and sure to impress.
Ingredients
Scale
Flatbreads Base
- 4 flatbreads (store-bought or homemade)
Vegetables and Greens
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves
- 1 cup arugula
- 1/2 cup sliced red onion
Cheese and Dressing
- 1 cup crumbled feta cheese
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Optional Topping
- Balsamic glaze for drizzling
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the flatbreads.
- Prepare the Flatbreads: Arrange the flatbreads on a baking sheet lined with parchment paper to prevent sticking and for easier cleanup.
- Mix the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a light and tangy dressing for the flatbreads.
- Brush the Flatbreads: Lightly brush each flatbread with the olive oil and lemon juice mixture, ensuring even coverage for added flavor and moisture.
- Add the Vegetables: Evenly distribute the spinach leaves, arugula, halved cherry tomatoes, and sliced red onion over the brushed flatbreads.
- Top with Feta: Generously sprinkle the crumbled feta cheese over the vegetables to add a creamy and salty element.
- Bake: Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the edges of the flatbreads turn golden brown and crispy.
- Garnish: Remove from the oven and sprinkle fresh chopped basil over the flatbreads. Optionally, drizzle with balsamic glaze for a touch of sweetness and acidity.
- Slice and Serve: Cut the baked flatbreads into wedges and serve warm for a delicious and vibrant spring-inspired dish.
Notes
- You can use either store-bought or homemade flatbreads depending on your preference and time availability.
- Feel free to swap spinach or arugula with any other leafy greens of your choice.
- For a vegan version, substitute feta cheese with a plant-based cheese alternative.
- Balsamic glaze is optional but adds a delightful contrast to the tangy feta and fresh veggies.
- Serve immediately after baking for the best texture and flavor.
