Preheat your oven to 400°F (200°C) and lay your flatbreads on a baking sheet lined with parchment paper. Drizzle olive oil over each flatbread and spread evenly.

Bake the flatbreads for about 5-7 minutes until they are slightly golden and crisp around the edges.

While baking, wash and slice your vegetables: cut cucumbers into thin rounds, julienne bell peppers, shred or slice the carrots, thinly slice radishes, and halve the cherry tomatoes.

Arrange the sliced veggies on a platter for a colorful display.

Once flatbreads are baked, remove from oven and let them cool slightly. Lay a bed of fresh spinach or arugula across each flatbread.

Top with sliced veggies, arranging cucumbers as 'ears' at one end.

Sprinkle julienned bell peppers, shredded carrots, and radish slices over the flatbreads, adding halved cherry tomatoes and crumbled feta cheese if desired.

Finish with chopped fresh herbs on top, slice into pieces, and serve immediately.