Before starting, preheat the oven to 450˚F.Wash and dry all produce. Halve tomatoes. Thinly slice green onion.Zest, then juice lemon. Peel, then mince or grate garlic. Tear bocconcini into small pieces. Add bocconcini, garlic, lemon zest, tomatoes, half the Italian Seasoning (use all for 4 ppl), half the lemon juice and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then toss to combine.

Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Spread pesto over flatbreads, then scatter bocconcini mixture over top.

Bake flatbreads in the middle of the oven until golden-brown and crisp, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

When flatbreads are almost done, whisk together half the balsamic glaze, 1 tbsp (2 tbsp) lemon juice, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil in the same large bowl (from step 1).Add arugula and spinach mix and half the salad topping mix. Season with salt and pepper, then toss to combine.

Cut flatbreads into pieces. Divide salad and flatbreads between plates. Drizzle remaining balsamic glaze over flatbreads.Sprinkle with green onions.Sprinkle remaining salad topping mix over salad.