Greek Tostada

Having completely hit a cooking block, we’ve been eating rather uninspiring meals– ground turkey tacos, chicken tacos, bean tacos and oh wait, more tacos. Ruts happen, so in an attempt to break the cycle I went for a Tex-Mex staple, the tostada.  Staring back at me, a tub of hummus, cucumbers, lettuce, red bell peppers and pitas. At a bit of a loss, this was the time to throw caution to the wind and try greek “tostadas”.

20150421_202933Now at this point, since I was “living on the edge” I decided I needed to at least try making tzatziki. This ended up being the hardest thing, besides scooping and chopping. Shred one of the cucumbers, whisk together with a cup of greek yogurt, two cloves of garlic, a tablespoon of lemon of juice, teaspoon of lemon zest, 2 tablespoons of dill (I used dry, fresh would probably have more flavor) and then salt and pepper to taste. Then let chill while you chop the other ingredients, cook the chicken and toast the pitas. Once all ingredients are prepped, assemble your tostadas starting with the hummus, add a few pieces of chicken, a cucumber or two, drizzle the tzatziki and then more cucumbers if desired, chopped red bell pepper and shredded lettuce.

These “tostadas” were a nice break from our taco trend– I enjoyed the combo of flavors and the quickness with which it all came together.  Start to finish prep and cooking time was under thirty minutes; I never get away with good food as a quick meal that isn’t tacos or spaghetti. I also liked the freshness; greek flavors really remind me of spring, the herbs and lemon are so bright. The weather is unseasonably warm right now so these were fulfilling without being overwhelmingly heavy.  Next time when I plan to make it, instead of just throwing it together, I want to add some feta and perhaps Kalamata olives for that extra flavor punch!

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