Mediterranean Salad with Hummus (Printable version)
A refreshing mix of Mediterranean vegetables, olives, and hummus for a wholesome, colorful dish.
# What You'll Need:
→ Vegetables
01 - 1 large cucumber, diced
02 - 2 cups cherry tomatoes, halved
03 - 1 red bell pepper, diced
04 - 1 small red onion, thinly sliced
05 - 1 cup mixed greens (arugula or romaine)
→ Legumes & Cheeses
06 - 1 cup cooked chickpeas, drained and rinsed if canned
07 - 1/2 cup crumbled feta cheese (optional, omit for vegan)
→ Olives & Garnishes
08 - 1/3 cup Kalamata olives, pitted and halved
09 - 1/4 cup fresh parsley, chopped
→ Hummus
10 - 1 cup classic hummus
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 garlic clove, finely minced
14 - 1/2 teaspoon dried oregano
15 - Salt and black pepper, to taste
# Directions:
01 - In a large bowl, mix together cucumber, cherry tomatoes, bell pepper, red onion, mixed greens, chickpeas, optional feta cheese, olives, and parsley.
02 - Whisk olive oil, lemon juice, minced garlic, oregano, salt, and black pepper in a small bowl until well emulsified.
03 - Pour the dressing over the salad and toss gently to ensure even coating.
04 - Divide the salad evenly among four serving plates or bowls.
05 - Place a generous dollop of hummus in the center of each portion.
06 - Serve immediately, garnished with additional parsley or a sprinkle of sumac if desired.
# Expert advice:
01 -
- It comes together in twenty minutes flat, which means you can have a restaurant-quality meal without the stress.
- The hummus turns this from just a salad into something genuinely filling and satisfying that doesn't leave you hungry an hour later.
- Once you taste how the warm lemon dressing plays against the cool crisp vegetables, you'll understand why this became my go-to when I need to feel good about what I'm eating.
02 -
- Don't dress the salad more than ten minutes before serving, or your beautiful crisp vegetables will start to wilt and go sad.
- The hummus is not just a garnish; it's the point of the whole dish, so don't skimp or use the sad container that's been in your fridge for three weeks.
03 -
- Buy your hummus the day you're making this salad if you can, because fresh hummus is a completely different animal from the one that's been sitting since last month.
- If your salad seems dry even after dressing, you haven't used enough olive oil; this salad loves fat, and it's where the real flavor lives.