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Greek Nachos combine classic Greek Salad ingredients on homemade tortilla chips!


Howdy all – hope you had a nice weekend!

It ended up being dreary and drizzly around here, so Ben and I laid low, spent some time with friends and family, ate at Jethro’s Jambalaya twice, cough, in one day, cough (with 2 different couples, but still…I know) and watched movies we own on tv.

“Why are you watching a movie we own on DVD, on tv?” Ben always asks when the flicks I can never resist, like Forrest Gump, Elf, Now & Then, and the like, come on tv. “You have to watch all the commercials, plus they cut out all the good parts!

Well for one, the DVDs are downstairs and I’m usually upstairs, plus I have no idea how to work the Playstation we use as a DVD player.


This was a particularly good weekend for movies on tv, because one of my favorites of all time (and not because of Pierce Brosnan’s singing voice – oy) was playing on Sunday afternoon – Mama Mia!

Just like the movie Under the Tuscan Sun inspired me to travel to the Amalfi Coast, Mama Mia had me dying to visit the impossibly picturesque islands of Greece, where the movie was shot, before the first cheestastic song had even ended when I saw it in theaters years ago.

While a trip to Greece is probably not in the cards in the very near future, at least I can eat like I’m in the Mediterranean with Greek Salad Nachos for dinner!


I adore the classic Greek Salad combo of feta cheese, kalamata olives, tomatoes, and red onion. It’s briny, fresh, and packs a bold flavor punch.

Wouldn’t it be fun to try as a nacho?


For one plate of Greek Nachos, start by cutting 1 taco-sized flour tortilla into 8 wedges. (Alternatively you could use pita bread – I just had these on hand!)

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Place the wedges onto a non-stick sprayed baking sheet, then lightly spray the tops with more spray, and bake for 3-4 minutes or until they’re just barely toasted.

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Next, get out some goodies to load on top starting with hummus and feta cheese. I ADORE Sabra’s Roasted Red Pepper Hummus (this coming from the girl who LOATHES roasted red pepper!) It’s silky-smooth, ultra-savory.

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Spread about 1/2 teaspoon each hummus and feta cheese on top of each toasted wedge.

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Next, consult those kalamata olives, chopped tomatoes and minced red onion.

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Top each wedge with 1 or 2 olive halves, followed by a sprinkle of tomato and red onion.

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Finally, drizzle on Greek vinaigrette. BTW I’m calling this an optional drizzle in the recipe because the nachos will still be top notch without them, and you don’t really need to buy an entire bottle just to use about 2 Tablespoons on one plate of nachos. It add a little somethin’ somthin’ though, that I just love.


If you do choose to skip, maybe sprinkle a wee bit of dried or fresh oregano on top, but remember that dried oregano is super strong so you only need a tiny bit!


Pop the nachos back into the oven for 4-5 minutes, or until the hummus is warm & bubbly, and the rest of the ingredients are incredibly fragrant. You’ll definitely be able to smell these babies when they’re ready!


Greek Nachos


Greek Nachos combine classic Greek Salad ingredients on homemade tortilla chips!


Serves 1

  • 1 taco sized flour tortilla
  • 2 Tablespoons hummus
  • 2 Tablespoons feta cheese
  • 8 kalamata olives, halved
  • 1/4 cup chopped tomato
  • 2 Tablespoons red onion, minced
  • 2 Tablespoons Greek vinaigrette (optional)
  • chopped fresh parsley (optional)


  1. Preheat oven to 400 degrees. Cut tortilla into 8 wedges. Place wedges onto a non-stick sprayed baking sheet, lightly spray the tops with more non-stick spray, then bake for 3-4 minutes or until slightly toasted and golden brown.
  2. Spread about 1/2 teaspoon hummus onto each toasted wedge, followed by about 1/2 teaspoon feta cheese. Top with olive halves, tomato, red onion, and about 1/2 teaspoon Greek vinaigrette, if desired. Bake for 4-5 minutes or until golden brown and hot. Top with chopped fresh parsley if desired, then serve immediately.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.


These are super-star nachos with so. Much. Flavor! Savory hummus, sweet tomatoes, salty olives, and spicy red onion. Bomb.


I love eating meals that are jam-packed with flavor because I find I eat less, but am still really satisfied at the end. I feel like that’s very Mediterranean, or something. :)


FYI “Hummus Bowls” aka leftover topping ingredients mixed with hummus then eaten with a spoon are slightly life changing. I’m just saying.

Ok, off to be productive. Funny how movies on tv, though filled with commercials and sans “good parts”, still seem like a better option at the time than oh, cleaning your house. Oy.

See ya!


What movies on TV can you never resist?

Armageddon also sucks me in all the freaking time.