Mediterranean Salad with Hummus (Printable View)

Fresh veggies and creamy hummus combine for a wholesome, vibrant Mediterranean 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 version)
15 - 1/4 cup toasted pine nuts

# How to Prepare:

01 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl. Set aside.
02 - In a large bowl, mix cherry tomatoes, cucumber, red bell pepper, red onion, olives, and parsley.
03 - Incorporate mixed salad greens and gently toss to combine all ingredients evenly.
04 - Drizzle the prepared dressing over the salad and toss gently to coat uniformly.
05 - Divide salad evenly onto serving dishes or bowls.
06 - Top each serving with a generous dollop of hummus centered on the salad.
07 - Sprinkle crumbled feta cheese and toasted pine nuts if desired.
08 - Serve immediately for optimal freshness.

# Expert Suggestions:

01 -
  • It comes together in twenty minutes, no cooking required, which means you can make it on nights when turning on the stove feels like too much effort.
  • The hummus adds real substance without making you feel like you're eating something heavy, and somehow it makes everything taste more sophisticated than it is.
  • You can swap vegetables around depending on what you have, so it never feels like you're following rules.
02 -
  • Dress the salad just before you serve it, not ahead of time, or the greens will wilt and everything turns soggy by the time people eat.
  • If you're making this ahead for a picnic or packed lunch, keep the dressing separate and the hummus on the side, then assemble when you're ready to eat.
03 -
  • Toast your pine nuts in a dry pan for just a couple minutes—you'll smell when they're done, and that's when you pull them off the heat before they burn.
  • If your hummus is cold from the fridge, let it sit out for ten minutes before plating so it softens slightly and becomes easier to spoon into those perfect dollops on top.

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