Mediterranean salad with hummus (Print Version)
Crisp vegetables and creamy hummus blend in a vibrant Mediterranean salad with olives and fresh herbs.
# Recipe Ingredients:
→ 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 - ½ cup crumbled feta cheese (optional, omit for vegan)
→ Olives & Garnishes
08 - ⅓ cup Kalamata olives, pitted and halved
09 - ¼ 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 - ½ teaspoon dried oregano
15 - Salt and black pepper, to taste
# Directions:
01 - In a large bowl, mix cucumber, cherry tomatoes, red bell pepper, red onion, mixed greens, chickpeas, feta cheese (if using), Kalamata olives, and parsley.
02 - Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper in a small bowl until emulsified.
03 - Pour the dressing over the salad and toss gently until all components are evenly coated.
04 - Divide the salad among plates or bowls.
05 - Top each serving with a generous dollop of hummus centered on the salad.
06 - Serve immediately, optionally garnished with extra parsley or a sprinkle of sumac.
# Expert Advice:
01 -
- It comes together in twenty minutes with zero cooking, perfect for days when the kitchen heat is the last thing you want.
- The hummus transforms simple chopped vegetables into something genuinely satisfying without any heaviness.
- It's endlessly flexible—work with what you have, skip the feta if you need to, add grilled chicken if you're extra hungry.
02 -
- Prep all your vegetables before you even think about the dressing—once you dress the salad, the vegetables start releasing water and the whole thing becomes less crisp and more soggy within minutes.
- The hummus really does need to be a generous dollop added just before serving, not stirred in—it's meant to be a creamy textural contrast, not a dressing mixed throughout.
- Taste your dressing on a raw vegetable before you commit it to the entire salad, because once it's on there, you can't take it back.
03 -
- Make your own hummus if you have time—it's just chickpeas, tahini, lemon juice, and garlic, and homemade tastes noticeably fresher and creamier than most store-bought versions.
- Keep the salad components separate in your work space before mixing—it helps you see what you're working with and makes it easier to adjust proportions based on how hungry you're feeling.