Making these easy vegetarian tacos is just what you need. These feta salad tacos take a bright and refreshing Mediterranean salad and wrap it in toasted tortillas for a super-easy meal. To make these feta salad tacos, simply chop fresh vegetables, toss them with a simple vinaigrette and crumbled cheese, and gently warm the tortillas in a dry skillet until soft.
I’ve added vegan alternatives to make the whole meal a vegan option, and there’s also a carb-reducing alternative.
Every bite is bursting with crunchy vegetables, and your taste buds will be in for a treat. They’re light enough for a weekday lunch or a quick and delicious dinner.
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Ingredients
Yields: 4 Servings
- Flour or corn tortillas – 8 small
- Cherry tomatoes – 1 cup (Halved)
- Cucumber – 1 cup (Diced)
- Red onion – 1/4 cup (Finely chopped)
- Kalamata olives – 1/3 cup (Sliced)
- Feta cheese – 1/2 cup (Crumbled)
- Olive oil – 2 tablespoons
- Lemon juice – 1 tablespoon
- Dried oregano – 1 teaspoon
- Fresh parsley – 2 tablespoons (Chopped)
Suggestions alternatives:
- Vegan: Swap the dairy feta for a plant-based feta alternative (Violife 100% Vegan Just Like Feta)
- Healthy: Use whole wheat tortillas or crispy lettuce wraps instead of regular flour tortillas to reduce carbohydrates.
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Feta Salad Tacos
These feta salad tacos offer a delicious Mediterranean flavor with crisp cucumber, succulent tomatoes, and salty feta cheese, all topped with warm tortilla wraps. The perfect quick and healthy meal.
Ingredients
- 8 small flour or corn tortillas
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
Instructions
- Wash and dry the tomatoes, cucumbers, onions, and parsley, then cut them into small pieces.
- Gently mix the chopped tomatoes, cucumber, red onion and Kalamata olives together in a medium bowl.
- Drizzle the olive oil and fresh lemon juice directly over the veggies. Sprinkle in the dried oregano, parsley, and feta cheese, then stir until everything is well coated.
- Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side until they become soft and pliable.
- Spoon a generous amount of the fresh salad mixture into each warmed tortilla and serve right away.
Notes
- Storage – Keep salad mix and tortillas in airtight containers in the refrigerator for up to 2 days.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 331Total Fat 20gSaturated Fat 7gUnsaturated Fat 13gCholesterol 28mgSodium 458mgCarbohydrates 32gFiber 6gSugar 5gProtein 9g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.