Everyday cooking
Greek Salad Tostada
Greek Salad Tostada? Most favourite summer classic with a twist! Marinated Greek White gives you the extra flavour you were looking for. True inspiration!
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![Cooktime]()
Cooking time10 minutes![Preptime]()
Prep time10 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings2 portions
FOR THE SALAD:
- 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
FOR THE MARINATED GREEK WHITE:
- 200 g Violife greek white cubed
- 1 tbsp black peppercorns
- olive oil
- fresh oregano
- fresh rosemary
- 2 garlic cloves
- 1 In a jar, place all ingredients for the Greek White marinade and place in the fridge for at least 2-3 hours.
- 2 Preheat the oven to 180°C.
- 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 aluminum foil with the bowl and place on a baking tray in the oven for 10 minutes. Remove and set aside to cool.
- 4 In another bowl, mix all the ingredients for the salad.
- 5 Once the tortilla bowls have cooled, place the salad inside and top with the marinated Violife Greek White.
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