Greek Salad Tostada

Cooking Time
17

Portions
2

Ingredients

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• g medium-large tortillas
• g small lettuce, shredded
• g cucumber, cubed
• g red onion, sliced
• g cherry tomatoes, halved
• g tbsp olives, sliced
• g lemon, juiced
• g olive oil
• g fresh pepper
• g dried or fresh oregano
• g Violife Greek White, cubed
• g black pepper corns
• g olive oil
• g fresh oregano
• g fresh rosemary
• g garlic cloves

• 1

  Step 1

  In a jar, place all ingredients for the Greek White marinade and place in the fridge for at least 2-3 hours.
• 2

  Step 2

  Preheat the oven to 180o C.
• 3

  Step 3

  Brush the tortillas with olive oil and place over two inverted medium sized, ovenproof bowls. Cover with aluminum foil and flip them over, so that you create a bowl shape with the tortillas. Secure the aluminium foil with the bowl and place on a baking tray in the oven for 10 minutes. Remove and set aside to cool.
• 4

  Step 4

  In another bowl, mix all the ingredients for the salad.
• 5

  Step 5

  Once the tortilla bowls have cooled, place the salad inside and top with the marinated Violife Greek White.

Ingredients

• 2 g medium-large tortillas
• 1 g small lettuce, shredded
• 1 g cucumber, cubed
• 1 g red onion, sliced
• 500 g cherry tomatoes, halved
• 3 g tbsp olives, sliced
• 0.50 g lemon, juiced
• 2 g olive oil
• g fresh pepper
• g dried or fresh oregano
• 200 g Violife Greek White, cubed
• 1 g black pepper corns
• g olive oil
• g fresh oregano
• g fresh rosemary
• 2 g garlic cloves