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Greek Salad Nachos
SERVES: 4
Ingredients:
4 Greek pita breads
2 tablespoons extra virgin olive oil
½ teaspoon dried oregano
8 ripe Roma tomatoes, chopped
250g mixed cherry tomatoes, cut in half
½ small red onion (or ¼ a larger one), finely chopped
1 continental cucumber (or 2 Lebanese cucumbers), finely diced
½ cup black Kalamata olives, chopped
½ cup fresh oregano leaves, tightly packed, roughly chopped
½ teaspoon sea salt flakes
3-4 dashes freshly ground black pepper
1 tablespoon extra virgin olive oil
For the Whipped Feta:
150g Greek feta
¾ cup extra virgin olive oil
2 tablespoons fresh oregano leaves, chopped, plus a few extra whole leaves as a garnish
Freshly ground black pepper
Directions:
Preheat the oven to 180C. Place the pita breads on a large oven tray and drizzler with the olive oil. Sprinkle over the dried oregano and pop in the oven for 10-12 minutes until lovely and crisp. Set aside.
To make the whipped feta, blitz the feta in a small processor along with the olive oil, oregano and black pepper until it is a creamy consistency. If it is a little thick add a teaspoon of extra oil at a time until you reach the desired consistency.
Place the tomatoes, cherry tomatoes, onion, cucumber, olives and oregano in a bowl. Add the salt, pepper and oil and toss to combine.
To assemble, break up the pita bread into smaller wedges and place in a salad bowl. Dollop about half of the whipped feta about the bowl and then top with the tomato mixture. Finish off with the remaining dollops of whipped feta. Garnish with the extra oregano leaves and serve immediately.