Layered Greek Salad with Croutons

A fresh and colourful salad with deliciously crunchy Ryvita Crunch Rye Bread 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

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  • energy
  • fat
  • of which saturates
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  • of which sugars
  • fibre
  • protein
  • salt
  • PER 100G


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 Pumpkin Seed and Oat Crunchy Rye Breads, broken into large pieces


  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 Crunchy Rye Bread pieces. Save the rest of the hummus for a snack with crudité.

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