Recently, I came across the idea for loaded feta fries while reading a magazine. However, I didn’t want to heat up the oven for fries during the heat of summer! Instead, I recreated the recipe to make these tomato and cucumber loaded greek nachos!
Nachos are such an easy meal, I have been enjoying them a lot this summer, usually heated to melt some cheese. This nacho recipe is different for many reasons, but especially because it is cold!
Cold, no-cook dishes are simply the best during summer. Cold nachos really aren’t that crazy if you like cold dips for your chips.
These nachos are piled with tomatoes and cucumbers, some of summers finest veggies. Finish them off with a dilled yogurt sauce, and some feta cheese for a cool summer treat or light lunch!
Variations to the Tomato and Cucumber Loaded Greek Nachos recipe:
- Try fresh dill instead of dried. Use 1 TBS fresh, minced dill in place of the dried dill. Swap out the garnish as well, using small dill springs instead of the minced parsley!
- Not a garlic fan? The garlic is strong in the yogurt sauce, so if you don’t like it, omit it or try adding 1/2 tsp garlic powder for a more subtle taste.
- Switch up the vinegar to use what you have on hand. White wine vinegar, sherry vinegar or rice vinegar would all work!
- 6 oz or ⅔ cup nonfat greek yogurt
- 2 garlic cloves, minced
- 2 tsp red wine vinegar
- 1 tsp dried dill
- Salt and pepper to taste
- 4 oz or 4 cups tortilla chips
- ½ cup each: diced cucumber and sliced cherry tomatoes
- 3 oz feta cheese, crumbled
- Minced parsley, for garnish
- In a medium bowl, combine yogurt, garlic, red wine vinegar, dill, and salt and pepper, stirring until smooth. Set aside
- Spread 2 cups of tortilla chips out over 2 large plates.
- Sprinkle cucumber, cherry tomatoes, and feta over the chips. Top with the yogurt sauce and serve immediately.
