Recipe: Greek Salad Nachos
Yummy Greek Nachos Alternative
This is a modern version of the traditional Greek Salad recipe. It’s perfect for a refreshing lunch or a lovely Summer evening meal.
If you like, you could add a side of protein or serve when as a snack when entertaining. Imagine sitting by the pool with this delicious Greek salad nachos and a chilled glass of wine?
Perfect for the entire family to enjoy.
We will substitute the traditional corn chips with baked pita bread. And we’ll we will use a whipped fetter dip in place of the traditional Mexican guacamole and sour cream version.
4 Greek pita breads
2 tablespoons extra virgin olive oil
½ teaspoon dried oregano
8 ripe Roma tomatoes, chopped
250g mixed cherry tomatoes, cut in half
½ small red onion (or ¼ a larger one), finely chopped
1 continental cucumber (or 2 Lebanese cucumbers), finely diced
½ cup black Kalamata olives, chopped
½ cup fresh oregano leaves, tightly packed, roughly chopped
½ teaspoon sea salt flakes
3-4 dashes freshly ground black pepper
For the whipped feta:
- 150g Greek feta
- ¾ cup extra virgin olive oil
- 2 tablespoons fresh oregano leaves, chopped, plus a few extra whole leaves as a garnish
- Freshly ground black pepper
Preheat the oven to 180C. Place the pita bread on a large oven tray and drizzle with the olive oil. Sprinkle dried oregano and pop in the oven for 10-12 minutes until lovely and crisp. Set aside.
To make the whipped feta, blend the feta in a small processor along with the olive oil, oregano and black pepper until it is a creamy consistency. If it is a little thick, add a teaspoon of extra oil at a time until you reach the desired consistency.
Place the tomatoes, cherry tomatoes, onion, cucumber, olives and oregano in a bowl. Add the salt, pepper and oil and toss to combine.
Finally, put it all together. Break the pita bread into wedges and place in a salad bowl. Dollop about half of the whipped feta around the bowl and then top with the tomato mixture. Finish with the remaining dollops of whipped feta. Garnish with the extra oregano leaves and serve immediately.
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