Food / 7 August, 2025 / Ellie Thompson

Greek Salad Nachos

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.

Ingredients

• 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

Method

• 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.

Recipe from Tesco

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