The Food Matters Project: Greek Nacho Salad
SALAD = 4 Points Plus Per Serving for 4 Side Servings OR 9 Points Plus Per Serving for 2 Entree Sized Servings. DRESSING = 1 Point Plus Per 2 Tablespoons -- Recipe Makes 12 Servings (Recipe Makes Approximately 24 Tablespoons OR 1.5 Cups)
Serves: 4
  • (Note that the photo only shows 3 tomatoes but I used 6 as listed below)
  • ¾ cup (6 ounces) lowfat, plain Greek yogurt
  • 4 ounces Feta Cheese
  • ½ cup packed mint leaves (approximately 4 stems)
  • 1 tablespoon extra virgin olive oil
  • 1 medium lemon, juiced
  • ¼ teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon crushed red pepper flakes
  • 4 servings plain Pita Chips, divided
  • 5 to 6 Roma tomatoes, cut into eighths
  • 1 English cucumber, cut into bite sized pieces
  • ½ medium red onion, halved and thinly sliced
  • 20 pitted Kalamata olives, halved
  • kosher salt and freshly ground black pepper
  1. Combine Greek yogurt, feta cheese, mint leaves, olive oil, lemon juice, oregano, salt, pepper and red pepper flakes in bowl of food processor or blender.
  2. Process until completely smooth and set aside in refrigerator (Can be made in advance).
  1. Cut tomatoes into eighths.
  2. Slice ends of cucumber and cut into bite sized pieces.
  3. Cut pitted Kalamata olives in half.
  4. Slice onion in half and proceed to thinly slice.
  5. Combine all vegetables in a bowl and give a generous sprinkle of kosher salt and freshly ground black pepper.
  6. Grab 4 plates and divide up the Pita Chips, top each with ¼ of the salad mix and finish with 2 tablespoons of the dressing. Serve and Enjoy!
Recipe by EverydayMaven™ at