Seared stone fruit and feta flatbreads with green salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Seared stone fruit and feta flatbreads with green salad

Diabetes-Friendly, Mediterranean, Vegetarian, Soy-Free, Lean & Clean

2 Servings, 550 Calories/Serving

20–35 Minutes

For the brightest summer meal, we nestle juicy nectarines over crisp flatbreads, then top with feta and a sweet balsamic drizzle. What’s not to love?

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 organic nectarines or other stone fruit
  • 1 or 2 organic shallots
  • 2 Atoria's Family Bakery whole grain lavash flatbreads
  • 6 tablespoons crumbled feta
  • 2 tablespoons balsamic vinegar
  • 1 organic lemon
  • 3 tablespoons roasted almonds
  • 3 ounces organic baby arugula or other leafy greens

Nutrition per serving

Calories: 550, Protein: 18g (36% DV), Fiber: 9g (36% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1g, Saturated Fat: 6g (30% DV), Cholesterol: 20mg (7% DV), Sodium: 590mg (25% DV), Carbohydrates: 69g (23% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts (almond), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the nectarines and shallots

Position a rack in the center of the oven and heat the broiler.
  • Cut the nectarines into quarters lengthwise away from the pits; cut the fruit into ½-inch-thick wedges.
  • Peel and thinly slice the shallots.
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the nectarines, cut sides down, and cook, turning once, until lightly browned, 1 to 2 minutes. Transfer to a plate. Add more oil between batches if needed.
In the same pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Transfer to the plate with the nectarines. While the nectarines and shallots cook, prepare the flatbreads.

2

Assemble and toast the flatbreads

Brush the flatbreads lightly with oil on both sides. Place in the oven, directly on the rack, and toast, turning once, until starting to crisp, about 1 minute per side.
Place the flatbreads side by side on a sheet pan (working in batches if needed), and arrange the nectarines and shallots evenly over the flatbreads, leaving a ½-inch border around the edges. Top with the feta and drizzle with 1 to 2 tablespoons balsamic vinegar or more to taste. Place the flatbreads under the broiler, watching closely to prevent burning, and cook until the flatbreads are crisp, the feta starts to soften, and the balsamic vinegar has caramelized slightly, 1 to 3 minutes. Transfer to a cutting board.

3

Make the salad; prep the almonds

  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
  • Coarsely chop the almonds for garnish.
In a medium bowl, toss together the arugula, 2 teaspoons [4 tsp] lemon juice, and 1 to 2 teaspoons oil; season to taste with salt and pepper.

4

Finish the flatbreads

Cut the flatbreads into squares and top with the salad and almonds. Season with salt and pepper.

Serve

Transfer the flatbreads to individual plates and serve with the lemon wedges.
Kids Can!
  • Brush the flatbreads with oil.
  • Juice the lemon.
  • Assemble the salad.
  • Top the flatbreads with salad and almonds.