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Greek salad nachos recipe

Greek salad nachos recipe

45 ratings

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

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 459 calories / serving
  • Vegetarian


  • 4 wholemeal pittas, cut into triangles
  • 3 tbsp extra-virgin olive oil
  • 125g pitted Kalamata olives, roughly chopped
  • ½ large cucumber, chopped
  • 4 medium tomatoes, chopped
  • 1 red onion, finely sliced
  • 20g fresh mint, torn
  • 50g reduced-fat feta, crumbled

For the feta and avocado sauce

  • 50g reduced-fat feta
  • 1 avocado, halved, stoned and peeled
  • 3 tbsp snipped chives
  • ½ lemon, juiced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    28g 41%
  • Saturates

    6g 30%
  • Sugars

    6g 7%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 34.9g Protein 13.6g Fibre 7.1g


  1. 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.

  2. Meanwhile, put the olives, cucumber, tomato, onion, mint and feta in a bowl. Add the remaining olive oil, season and gently toss to combine.

  3. To make the feta and avocado sauce, put all the ingredients and 125ml water in a blender or food processor and blend until smooth.

  4. To serve, spread the pitta chips on a large plate. Top with the Greek salad mix and drizzle over the avocado sauce.

See more Greek recipes

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