Mediterranean salad with hummus (Printable View)

Vibrant Mediterranean vegetables tossed with greens and creamy hummus for a fresh, wholesome dish.

# Ingredient List:

→ Vegetables

01 - 2 cups cherry tomatoes, halved
02 - 1 large cucumber, diced
03 - 1 red bell pepper, diced
04 - 1/2 red onion, thinly sliced
05 - 1 cup Kalamata olives, pitted and halved
06 - 1/4 cup fresh parsley, chopped

→ Salad Base

07 - 5 cups mixed salad greens (arugula, baby spinach, romaine)

→ Hummus

08 - 1 cup classic hummus

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 garlic clove, minced
12 - 1 teaspoon dried oregano
13 - Salt and freshly ground black pepper, to taste

→ Optional Additions

14 - 1/2 cup crumbled feta cheese (omit for vegan)
15 - 1/4 cup toasted pine nuts

# How to Make It:

01 - Whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl. Set aside.
02 - In a large bowl, combine halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, pitted Kalamata olives, and chopped parsley.
03 - Add mixed salad greens to the vegetable mixture and gently toss to combine evenly.
04 - Drizzle prepared dressing over the salad and toss thoroughly until all ingredients are well coated.
05 - Divide the salad evenly among four serving plates or bowls.
06 - Place a generous dollop of classic hummus in the center of each salad serving.
07 - Sprinkle crumbled feta cheese and toasted pine nuts over the top if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in 20 minutes flat, no cooking required, just chopping and tossing.
  • The hummus does all the heavy lifting, turning a simple salad into something creamy and satisfying without any heavy ingredients.
  • You can pile it high with whatever vegetables you have on hand and it still tastes like you planned it that way.
02 -
  • Don't dress the salad more than 10 minutes before serving, or the greens will wilt and the tomatoes will weep too much liquid into the bottom of the bowl.
  • The hummus needs to go on right before you eat, not mixed in beforehand, or it'll get watery and lose its creamy appeal.
03 -
  • Keep your vegetables ice-cold by storing them separately until the last moment, then toss everything together just before serving.
  • If you're bringing this to a picnic or potluck, pack the hummus separately and assemble everything on-site so nothing gets soggy during transport.

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