Equipment
* optional
Ingredients
Cheesy Base
- 4 flour tortillas, medium size (approx 20cm)
- 15 ml olive oil, for brushing
- 150 g shredded mozzarella cheese, low moisture
Fresh Toppings
- 150 g cherry tomatoes, quartered
- 150 g cucumber, diced small
- 100 g feta cheese, crumbled
- 5 g fresh dill, chopped
Garlic Sauce & Finish
- 120 g greek yogurt, plain, full fat
- 1 garlic, grated
- 5 ml lemon juice
- 1 g salt, pinch
- 30 g honey
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 359 kcal
- Protein
- 23 g
- Carbohydrates
- 46 g
- Fat
- 10 g
- Fiber
- 3 g
- Sugar
- 9 g
- Sodium
- 675 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 31 mg
- Potassium
- 260 mg
- Calcium
- 531 mg
- Iron
- 1.1 mg
- Magnesium
- 36 mg
- Phosphorus
- 394 mg
- Zinc
- 2.6 mg
- Vitamin A
- 102 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.36 mg
- Niacin
- 0.9 mg
- Folate
- 27 mcg
- Water
- 105 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper if desired for easier cleanup.
Brush one side of each tortilla lightly with olive oil. Place them oil-side down on the baking sheet. Sprinkle the shredded mozzarella evenly over the top of each tortilla, leaving a small rim at the edge.
Bake in the preheated oven for 8-10 minutes, or until the cheese is bubbly and golden, and the edges of the tortillas are crisp and brown.
While the tortillas bake, prepare the sauce. In a small bowl, whisk together the Greek yogurt, grated garlic, lemon juice, and a pinch of salt until smooth.
Remove the tortillas from the oven. Immediately top them with the diced cucumber, quartered cherry tomatoes, and crumbled feta cheese.
Drizzle the garlic yogurt sauce over the vegetables, followed by a generous drizzle of honey. Garnish with fresh dill if using and serve immediately while the base is warm and toppings are cool.
Chef's Notes
- To prevent watery toppings, you can salt the diced cucumber and tomatoes in a colander for 10 minutes and pat dry before using, though this adds prep time.
- For extra flavor, rub the warm baked crust with a raw garlic clove before adding toppings.
- Use full-fat Greek yogurt for the sauce; low-fat varieties can be too runny and tart for this balance.
Storage
Troubleshooting
Tortilla is soggy in the middle
Cause: The oven wasn't hot enough or the tomatoes released juice too quickly
Fix: Place back in oven for 2 minutes on a wire rack (without sauce)
Prevention: Ensure oven is fully preheated; assemble toppings immediately before eating
Cultural Context
This dish borrows the concept of a tostada from Mexican cuisine and pairs it with the classic flavor profile of the Eastern Mediterranean (feta, honey, oregano/dill). The contrast between the hot, salty cheese and the cold, sweet-savory toppings makes it a popular modern cafe lunch item.
