Greek Salad Tostada

Cooking Time

Ingredients

Increase Portion Size

Ingredients For the salad

  •   2 medium-large tortillas
  •   1 small lettuce, shredded
  •   1 cucumber, cubed
  •   1 red onion, sliced
  • g cherry tomatoes, halved
  •   3 tbsp olives, sliced
  •   1/2 lemon, juiced
  •   2 tbsp olive oil
  •   fresh pepper
  •   dried or fresh oregano

For the marinated Greek White

  • g Violife Greek White, cubed
  •   1 tbsp black pepper corns
  •   olive oil
  •   fresh oregano
  •   fresh rosemary
  •   1 garlic cloves

Method

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