Ingredients
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3 handfuls baked pita chips
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1 small red bell pepper, diced
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½ cup cherry tomatoes, halved
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½ cup Kalamata olives, halved
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½ cup crumbled feta cheese
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½ cup plain Greek yogurt
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2 small Persian cucumbers, seeded and diced
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1 tablespoon lemon juice
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¼ teaspoon kosher salt
Instructions
Spread the baked pita chips across a large serving platter, creating an even layer.
2. Add the Toppings
Scatter the diced red bell pepper, halved cherry tomatoes, Kalamata olives, and crumbled feta over the pita chips.
3. Make the Cucumber Yogurt
In a small bowl, stir together the Greek yogurt, diced cucumbers, lemon juice, and kosher salt until combined.
4. Finish the Nachos
Drizzle the cucumber yogurt mixture over the pita chips and toppings. Serve immediately while the pita chips are crunchy.
Notes
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Keep the chips crunchy: Assemble the nachos just before serving so the yogurt doesn’t soften the pita chips.
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Drain juicy ingredients: Pat the cucumbers and tomatoes dry if they’re especially watery.
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Seed the cucumbers: Removing the seeds helps keep the yogurt topping from becoming too watery.
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Spread the toppings evenly: Distribute the vegetables and feta so every portion gets a little of everything.
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Adjust the lemon: Add a little more lemon juice for a brighter, tangier yogurt topping.
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Serve family-style: Use a large platter so everyone can grab a portion.
