1 light original oval flatbread (I used Flatout brand)
½ c. coarsely torn fresh arugula and/or baby spinach
¼ c. red and/or yellow cherry tomatoes, coarsely chopped
¼ c. English cucumber, halved lengthwise and thinly sliced crosswise
1 tbsp. thinly sliced red onion
2 tbsp. torn fresh basil
½ tbsp. bottled light balsamic vinaigrette salad dressing
2 tbsp. roasted red pepper hummus
1 tbsp. crumbled reduced-fat feta cheese
Cracked Black Pepper
Instructions
Preheat oven to 425℉. Place the flatbread on a baking sheet. Bake 5 to 7 minutes or until lightly browned and edges are crisp. Transfer to a wire rack; cool.
Meanwhile, in a large bowl combine the arugula (and/or baby spinach), cherry tomatoes, cucumber, red onion, and basil; toss with vinaigrette.
Spread hummus on cooled flatbread. Spoon tomato mixture over hummus. Sprinkle with feta cheese and black pepper. Cut into wedges and serve.
Weight Watchers Smart Points = 3 points
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/cucumber-caprese-flatbread/