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Avocado, Feta and Cherry Tomato Salsa Flatbreads

© Christina Holmes

Avocado, Feta and Cherry Tomato Salsa Flatbreads


Chef Charlie Hallowell—a Chez Panisse alum—makes the dough for his colorful flatbreads, topping them with a fresh tomato salsa instead of sauce. Store-bought pizza dough works perfectly well, too.


  1. 2 cups cherry tomatoes, quartered

  2. 1/2 cup extra-virgin olive oil, plus more for brushing

  3. 1 small shallot, minced

  4. 1/3 cup chopped mint

  5. 1/3 cup chopped cilantro

  6. 1 1/2 tablespoons red wine vinegar

  7. 1/4 teaspoon crushed red pepper

  8. Kosher salt

  9. Black pepper

  10. All-purpose flour, for dusting

  11. 1 pound store-bought pizza dough, cut into 4 pieces

  12. 4 ounces feta cheese, crumbled

  13. 1 Hass avocado, peeled, pitted and thinly sliced

  1. In a bowl, toss the cherry tomatoes with the 1/2 cup of olive oil, shallot, mint, cilantro, vinegar and crushed red pepper. Season the salsa with salt and black pepper.
  2. Light a grill. On a lightly floured work surface, press and stretch each piece of dough to an 8-inch oval and brush with olive oil. Grill two dough ovals over moderately high heat, turning once, until puffed and lightly charred, 5 minutes. Transfer to a work surface. Repeat with the remaining dough. Spoon the salsa over the flatbreads and top with the feta and avocado. Cut the flatbreads into wedges and serve right away.
Make Ahead
The cherry tomato salsa can stand at room temperature for 6 hours.