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Torn between a Greek salad and cheesy Mexican nachos? Put the two together! For this Greek salad nachos recipe, all the classic flavours of a Greek salad – tomatoes, crumbled feta, cucumber and olives – are layered on top of golden baked pitta breads and drizzled with a creamy avocado sauce for a fresh summer lunch idea. See method
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Preheat the oven to gas 6, 200˚C, fan 180˚C. Spread the pitta triangles out on 2 large baking trays, drizzle with 2 tbsp of the oil and season with salt. Bake for 8-10 mins or until golden and crispy.
Meanwhile, put the olives, cucumber, tomato, onion, mint and feta in a bowl. Add the remaining olive oil, season and gently toss to combine.
To make the feta and avocado sauce, put all the ingredients and 125ml water in a blender or food processor and blend until smooth.
To serve, spread the pitta chips on a large plate. Top with the Greek salad mix and drizzle over the avocado sauce.
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