Crisp Greek salad with golden herb tortilla strips

Ingredients (serves 4)

• 2 firm cucumbers
• 10 date-style cherry tomatoes or 2–3 regular date tomatoes
• 1/2 medium red onion, peeled
• 100 grams feta or Bulgarian cheese (optional) (≈ 3.5 ounces)
• 1/2 cup pitted Kalamata olives
• 2 tortillas
• 3 tablespoons olive oil
• 1 heaping tablespoon dried oregano or za’atar with sesame

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Crisp Greek salad with golden herb tortilla strips

(Tal Sivan-Ziporin)

• 3 tablespoons olive oil
• Juice of 1/2 lemon
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions:

1. Heat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
2. Stack the tortillas, roll them into a log and slice into thin strips. Transfer to a bowl.
3. Drizzle with olive oil, season with oregano and salt, and mix well.
4. Spread the strips loosely on the baking sheet and bake until lightly golden.
5. Meanwhile, slice the cucumbers into half-moons. Halve the cherry tomatoes, or quarter/dice regular tomatoes.
6. Slice the onion as thinly as possible. Slice or roughly crumble the feta.
7. Combine all salad ingredients, add the dressing and top with a generous mound of the golden oregano-tortilla strips.