Idaho® Potato Flatbread Veggie Salad | Idaho Potato Commission

Ingredients

• 1 cup olive oil
• 4 1/2 cups yellow onions, small dice
• 1/2 cup fresh garlic, chopped
• 2 tablespoons thyme
• 4 tablespoons oregano
• 6 ounces tomato paste
• 3 teaspoons honey
• 4 tablespoons lemon zest
• 36 ripe plum tomatoes, chopped
• 1 teaspoon salt or to taste
• 1 teaspoon pepper or to taste
• 2 cups black olives, pitted, sliced lengthwise
• 9 pounds Russet Idaho® potatoes
• 3 cups plain, low-fat yogurt
• 3 cups Ricotta cheese
• 3 cups Parmesan cheese
• 3 cups cheddar/mozzarella blend
• 1/4 cup fresh parsley, chopped
• 72 ounces mixed greens
• 48 ounces balsamic vinaigrette
• 24 - 5 ounce flatbread rounds (pladines)