Mediterranean Nachos

I served this recipe with yesterday's bog post. I wanted to add a little something extra to our sweet potato dinner and this dish was easy to prepare. You can customize the toppings if you'd like or use crunchy pita chips in place of the soft pita bread. I thought this was a fun variation on traditional nachos and much lighter due to the use of fresh vegetables instead of a lot of melted cheese. 

Recipe slightly adapted from Little Ferrraro Kitchen.

-3 pita pockets, cut into 8 wedges
-1 cup multi-colored cherry tomatoes, cut in half
-1/2 cucumber diced
-1/2 teaspoon turmeric
-1/2 teaspoon cumin
-Salt and pepper, to taste
-Hummus (I used store bought pine nut hummus)
-1/2 cup feta cheese

Yogurt-Mint Sauce
-1 cup Greek yogurt
-1 lemon, zest and juiced
-Small bunch of fresh mint, chopped
-1 garlic clove, grated
-Olive oil for drizzling
-Salt and pepper, to taste

In a medium sized bowl, toss the cherry tomatoes and cucumber with the seasoning. You can add a little bit of olive oil to the vegetables if you'd like to impart a little more flavor. To make the sauce, mix all of the ingredients (Greek yogurt, lemon juice/zest, garlic clove, olive oil, salt and pepper).

Layer the sliced pita bread on a large plate. top with the vegetable mixture and half a cup of crumbled feta cheese. I chose to add a dollop of hummus and the yogurt-mint sauce to the top so that we could pick-up as much of either as we wanted on each individual nacho. If you wanted to thin out the yogurt sauce with a little more oil or lemon juice, that sauce would be good for drizzling across the nachos. 

I really enjoyed these, but the pita bread is incredibly filling, Dave ended up eating most of it. The preparation was quick and easy which is always a plus. I also like to occasionally make a more fun and interesting dinner during the week, like these nachos or a fondue -- just something to spice things up. 


  1. Wow!! Looks so delicious.!!
    Thanks for sharing with fabulous recipe.!!


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