These Greek Tostadas with Turkey may just be my new favorite summer supper. Toasted pita, Greek spiced ground turkey, bright tomatoes, crispy cucumbers, red onion, and feta - there is nothing better.
Tostadas have always been one of my go to warm weather meals. They are easy, require little to no cooking, and can be made with almost any combination of veggies and protein you have around. I normally always for traditional Mexican flavors but lately have been craving all things Greek. So why not make a Greek tostada? Just swap in toasted pita bread for the tortillas and pile them high with Mediterranean spiced ground turkey, lots of crispy veggies, and lot of feta, dill, lemon. You could even add some mashed chickpeas if you are missing the beans.
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Greek Tostadas with Turkey
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- 4 U whole wheat pitas
- 2 tsp olive oil
- 1 lb 99% lean ground turkey
- 2 U garlic cloves, minced
- 1.5 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp dried thyme
- 2 cups cherry tomatoes, quartered
- 2 cups cucumbers, chopped
- 1/2 cup red onion, diced
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 tbsp. fresh dill
- 1/2 cup reduced fat feta cheese
Heat the olive oil over medium high heat. Add the turkey. Break up the turkey and cook for 6-8 minutes until browned and cooked through. Add the garlic, salt, pepper, oregano, and thyme. Cook for 1-2 minutes until fragrant.
Toss together the cucumbers, tomatoes, red onion, lemon juice, red wine vinegar, and dill. Season with salt and pepper. Be careful with the salt since you will be adding feta to the tostadas.
Cut the whole wheat pitas in half horizontally to create 2 round pitas. Toast the pitas in the oven or toaster oven.
Top toasted pita halves with turkey, cucumber and tomato salad, and feta cheese.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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