Skip to content

Greek tostadas

August 30, 2015

I’ve come to the conclusion that after chips and salsa and nectarines, Mediterranean food (especially olives) is my favorite food. I can’t get enough of the salty olives and feta cheese, fresh garlic and chewy pita bread. I know my version is maybe a bit different than what you would actually find in the Mediterranean, but this is as close as I can get.

Greek tostadasI tried a new recipe from How Sweet Eats, one of my favorite food bloggers, for Greek Tostadas. I don’t think Mike would add this meal to his top 5, but he did say it could be added to the make again list. I think part of the problem is his lack of interest in cucumbers and tomatoes, both key ingredients in this meal. Personally, I couldn’t get enough of it because it combined all of my favorite flavors. Another perk of this meal was the ease and speed of preparation.

Greek Tostadas – adapted from How Sweet Eats

1 lb chicken breast
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 tablespoons fresh dill
2 garlic cloves, minced
the juice of 1 lemon

Whipped feta (cream cheese, feta cheese, garlic powder)
4 (small) corn or flour tortillas
1 tablespoon of olive oil
1 pint grape tomatoes, halved
1/2 sweet onion, diced
1/2 cup chopped, marinated artichokes
1 cucumber, diced

Flatbread (tortillas, pitas, naan), crumbled feta and lemon to serve

Start by combining the first 8 ingredients in a plastic bag and marinate in the fridge for at least 4 hours (or overnight). The recipe called for chicken cut into chunks, but I decided to marinate the breasts whole and then cut them up after I grilled them – either way would work.

You can also cook chicken however you’d like. I grilled the chicken, but you could cook in a skillet on the stovetop if you prefer. If you grill the chicken let it rest for at least 5 minutes before you cut it up.

In a large bowl, combine tomatoes, onions, artichokes, olives, cucumbers and dill. Add a little olive oil, lemon juice and salt and pepper and stir.

Finally, make the whipped feta by combining 4 oz of cream cheese, 8 oz of feta and a 1/2 tsp of garlic powder in a food processor and pulse until it’s smooth.

To serve, heat the bread on the grill or skillet for a minute or two on each side. Next spread a generous layer of whipped feta, top with chicken and the additional toppings. I created the toppings in two bowls (one without tomatoes and cucs for Mike). Top with a little extra feta and a few squeezes of lemon and serve!

I could probably eat this everyday, but I’ll spare Mike and incorporate some other meals into the rotation as well.


From → Uncategorized

  1. Roberta Doran Maki permalink

    Hi, This sounds amazing. I have one question, do you whip the feta with cream cheese or sour cream? Can’t wait to try it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Home to Homestead

Composting. Cultivating. Cooking.

Running With Hashimoto's

My journey to remission

My hungry hungry husband

One woman's quest for man pleasing food.

The Blog

The latest news on and the WordPress community.

%d bloggers like this: