Mediterranean Salad with Hummus (Printable)
Crisp vegetables, feta, olives, and creamy hummus create this vibrant Mediterranean dish ready in 20 minutes.
# What You'll Need:
→ Vegetables
01 - 1 large cucumber, diced
02 - 2 cups cherry tomatoes, halved
03 - 1 red bell pepper, diced
04 - 1/2 red onion, thinly sliced
05 - 1 cup mixed salad greens
→ Cheese & Olives
06 - 1/2 cup feta cheese, crumbled
07 - 1/2 cup Kalamata olives, pitted and halved
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp freshly squeezed lemon juice
10 - 1 tsp dried oregano
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
→ Hummus
13 - 1 cup cooked chickpeas, drained and rinsed
14 - 2 tbsp tahini
15 - 1 clove garlic, minced
16 - 2 tbsp lemon juice
17 - 2 tbsp extra-virgin olive oil
18 - 2–3 tbsp cold water
19 - 1/4 tsp ground cumin
20 - 1/2 tsp salt
# Step-by-step:
01 - Combine diced cucumber, halved cherry tomatoes, diced red bell pepper, thinly sliced red onion, and mixed salad greens in a large salad bowl.
02 - Add crumbled feta cheese and halved Kalamata olives to the bowl. Gently toss to incorporate evenly with the vegetables.
03 - Whisk together 3 tbsp olive oil, 1 tbsp lemon juice, dried oregano, sea salt, and black pepper in a small bowl until emulsified.
04 - Pour the dressing over the salad and toss until all ingredients are evenly coated.
05 - Place chickpeas, tahini, minced garlic, lemon juice, olive oil, cumin, and salt in a food processor. Process until smooth, gradually adding cold water to reach creamy consistency.
06 - Plate the salad on individual dishes or a serving platter. Top each portion with a generous dollop of prepared hummus or serve alongside.
07 - Drizzle with additional olive oil and sprinkle with oregano or fresh parsley if desired.
# Expert Advice:
01 -
- The homemade hummus transforms this from ordinary salad into something people actually get excited about eating
- You can prep everything ahead and keep the components separate until you are ready to serve
02 -
- The hummus tastes significantly better after resting for an hour in the refrigerator so make it first if you can plan ahead
- Never dress the salad more than thirty minutes before serving or the vegetables will wilt and lose their satisfying crunch
03 -
- Peeling strips off the cucumber instead of dicing it completely creates beautiful ribbons that make the salad look restaurant fancy
- Reserve a few whole chickpeas and some diced vegetables to scatter on top as a garnish that shows people what is inside