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Mediterranean Nachos - A Family Feast

Mediterranean Nachos

Yield: 8-10 servings 1x
Prep: 20 minutesTotal: 20 minutes


1 cup diced tomato

1 teaspoon kosher salt

2 tablespoons extra virgin olive oil

2 tablespoons shallots, minced fine

1 tablespoon fresh garlic, minced fine

2 cups whole milk Greek yogurt

Juice from half a lemon

Zest from half a lemon

1 tablespoon fresh oregano (don’t use dried)

2 teaspoon chives, minced fine

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

10-ounce bag pita chips (we used Stacy’s Pita Chips which are firm and crisp)

1/2 cup diced yellow bell pepper

1/2 cup diced orange bell pepper

1 cup diced English or mini cucumber

2 tablespoons diced red onion

1/4 cup sliced Kalamata olives

1/4 cup sliced drained pepperoncini

1 cup garbanzo beans (chick peas)

1/2 cup crumbled feta cheese

2 tablespoons diced green tops of scallions for garnish (optional)


Place the tomatoes in a strainer over a bowl and cover with salt. Let sit while you prepare the rest of the recipe. When ready to use, rinse off salt and pat dry.

In a medium sauté pan over medium heat, add oil and cook the shallots and garlic for 2-3 minutes until translucent but not browned. Remove from heat to cool.

In a medium bowl, place yogurt, lemon juice, lemon zest, oregano, chives, salt and pepper.

Add cooled garlic and shallot mixture and whisk to combine.

If you have one, place in a squeeze bottle to drizzle over the chips or simply use a spoon to distribute.

To assemble, place pita chips on platter and drizzle half of the yogurt dip over the chips.

Top with all other ingredients except scallion tops. Finish with the remainder of the dip dotted across the top and then add scallion tops over the dip.

Serve immediately.

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