Layered Greek Salad with Croutons


A fresh and colourful salad with deliciously crunchy Ryvita rye crispbread croutons.

This recipe contains 1 of your 5 a day (containing at least 80g of fruit or vegetables per serving).


Preparation Time: 10 minutes

Number of Servings: 2


Recipe by Ryvita

Printer Friendly Recipe
  • energy
    93kcal
  • fat
    5.1g
  • of which saturates
    2.3g
  • carbohydrates
    5.6g
  • of which sugars
    2.7g
  • fibre
    2.1g
  • protein
    4.9g
  • salt
    0.45g
  • PER 100G
  • PER SERVING

Ingredients

Serves 2  

Handful pitted black olives, roughly chopped (30g)

½ cucumber, seeds scraped out and roughly chopped

200g cherry tomatoes, cut into quarters

½ small red onion, finely sliced

50g feta, cut into chunks

1 tsp dried oregano

2 tbsp. extra virgin olive oil

Juice ½ lemon

4 tbsp. Greek yogurt

2 Ryvita Multigrain Rye Crispbread, broken into large pieces

Method

1. Blitz all the hummus ingredients together in a food processor with some seasoning until smooth, adding a splash of water if needed.

2. In a bowl combine the olives, cucumber, tomatoes, red onion, feta, oregano, olive oil, lemon juice and some seasoning, mix well.

3. To serve spoon 2 tbsp. hummus onto each plate, followed by the salad, then some yogurt and the rye crispbread pieces. Save the rest of the hummus for a snack with crudité.


Loading comments

IF YOU LIKED THIS, YOU'LL LOVE...

Whipped Feta, Thyme & Honey
Preparation Time: 10 minutes