Greek Salad Tacos

Greek Salad Tacos Recipe

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Vicki Butts (lazyme)


This fusion of Mediterranean and Central American fare is a wholly North American creation.


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other


  • 8
    corn tortillas (6-inch)
  • 8 oz
    feta, cut into 8 slices
  • 2 c
    shredded lettuce (romaine or iceberg)
  • 8 slice
    ripe tomato (thin slices)
  • 24
    pitted kalamata olives
  • 1/4 c
    extra virgin olive oil
  • 1 tsp
    dried oregano leaves
  • ·
    salt and pepper, to taste

How to Make Greek Salad Tacos


  1. Soften the tortillas over a stove burner (a few black spots are okay.
  2. Place a slice of feta in the center of a tortilla, along with a pinch of lettuce, a slice of tomato, and 3 olives.
  3. Repeat with remaining tortillas.
  4. In a bowl, whisk together the olive oil, oregano, salt, and pepper.
  5. Drizzle the tacos with spoonfuls of dressing, and serve with remaining dressing on the side.
  6. Tip:
    Pitting Olives:
    The key is to use a tool that's as hard as the pits to get them out. Try the bottom of a small pot or pan. A six-inch skillet is a good size.

    Put the olives on a cutting board in groups of three or four and put the bottom of the pan flat on top of them. With the heel of your hand, smash the olives between the pan and the board, using the curved edge of the pan for leverage. Once flattened, the olives will give up their pits.

Printable Recipe Card

About Greek Salad Tacos

Course/Dish: Lettuce Salads
Main Ingredient: Dairy
Regional Style: Greek
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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