Greek Salad Tostada
A Greek Salad Tostada is a crispy tortilla topped with fresh tomatoes, cucumber, olives, red onion, and feta, bringing a zesty Mediterranean twist to a crunchy snack or light meal.
Cooking Time 5-7
Portions
2
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
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