1 cup chopped fresh herbs (parsley, dill and mint)
1/2 cup pitted Kalamata olives
1/3 cup crumbled feta cheese
Heat oven to 400 degrees F.
In a large bowl, place tomatoes and crushed garlic. Add a generous pinch of salt. Drizzle with the olive oil. Toss to combine.
Spread tomatoes on a baking sheet. Roast in the heated oven for 30 minutes. Remove and set aside to cool.
Switch oven to broil. Brush the flatbread lightly with extra virgin olive oil, then cut into triangles. Broil for 1-3 minutes, watching carefully, until the flatbread triangles turn into golden brown crispy chips.
Sprinkle with za’atar spice, then add the remaining toppings. Serve immediately.
If you prefer, particularly if you’re not serving immediately, place the different toppings like the roasted tomatoes and marinated artichokes in bowls rather than directly on top of the flatbread chips.