Don’t You Fretta Greek Salad on Flatbread

by Gabriella Rivera

This column is dedicated to the farmer’s market every Thursday on Excelsior Concourse. I focus on creating dishes and drinks centering around a key ingredient from the market and a few simple ingredients from the supermarket to create appealing courses that are as engaging to the eyes as they are to the pallet. I used superfoods that I collected from the farmers market to create a dish that I felt would embody the word clarity.

The inspiration for this dish comes from:

  1. Acorn Hill Farm & Creamery A small goat farm that prides itself on the natural, loving treatment of their animals to keep them happy and healthy.

  2. Healthway Farms A husband and wife run farm that offers customers and friends a wide variety of fruits and vegetables year-round.

While sampling some of the delicious goat cheeses, feta goat cheese had to become the inspiration for my next recipe. Easily one of the best fetas I have had in my life, I wanted to heighten the creamy salty flavors with something bright and crisp. The warm toasted flatbread with the cold crisp vegetables really creates a beautiful combination of textures. The hint of balsamic cuts through the dish with acidity and truly hits all of what you want in something so simple, fresh and light.

Don’t You Fretta Greek Salad on Flatbread

Feeds three


  1. 1 Cucumber

  2. 1 Tomato

  3. 1 small red onion

  4. 2 cups Mixed Greens

  5. A handful of greek olives

  6. Half a block of Feta Goat Cheese from Acorn Hill Creamery

  7. ¼ cup of balsamic vinegar

  8. Olive Oil

  9. Oregano

  10. Pizza Dough


1) Preheat your oven to 425 degrees and grease a large cookie sheet.

2) Stretch your pizza dough onto the cookie sheet and brush with olive oil.

3) Sprinkle salt and oregano over the pizza dough.

4)While your oven is heating chop your cucumber, tomato and feta cheese into small cubes.

5) Place dough into the oven and remove once golden brown.

6) Cut red onion in half and slice thin slivers. Slice olives in fourths.

7) Place cucumber, tomato, mixed greens, red onion, olives and feta in a bowl. Toss gently as to not crumble the feta.

8) Cut your pizza dough into squares and add the salad mixture on top.

9) Drizzle with balsamic vinegar and serve immediately (The salad portion of this recipe can be made ahead of time; make the salad the night before and place in the fridge; the next day make the crust fresh).


A version of this post originally appeared in “Clarity” The Teller May 2019 Issue 6

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