Mediterranean Salad with Hummus (Printable)
Colorful mix of vegetables, olives, and creamy hummus for a fresh Mediterranean 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 tbsp extra virgin olive oil
12 - 2 tbsp freshly squeezed lemon juice
13 - 1 garlic clove, finely minced
14 - 1/2 tsp dried oregano
15 - Salt and black pepper, to taste
# How-To Steps:
01 - In a large salad bowl, mix the cucumber, cherry tomatoes, bell pepper, red onion, mixed greens, chickpeas, feta cheese if using, olives, and parsley.
02 - Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper in a small bowl until fully emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to ensure even coating.
04 - Distribute the salad evenly among four serving plates or bowls.
05 - Top each portion with a generous dollop of hummus placed centrally.
06 - Optionally garnish with additional parsley or a sprinkle of sumac, then serve immediately.
# Expert Suggestions:
01 -
- It comes together in 20 minutes flat, no cooking required, which means you can make it on the days when turning on the oven feels like too much.
- The hummus does double duty as both a creamy anchor and a protein boost, so you're actually full, not just pretending.
- It tastes better the moment you finish making it, and somehow even improves if you let it sit for an hour, which never happens with salads that wilt.
02 -
- The hummus needs to be added right before serving or it gets buried and becomes invisible, which defeats the whole purpose of having it there as an anchor for every bite.
- Don't dress this more than 20 minutes before eating unless you want sad, limp greens—the acid in the lemon does its work quickly and without mercy.
- Quality hummus makes the difference between this tasting homemade and sophisticated versus tasting like grocery store side dish, so splurge a little here.
03 -
- Keep your hummus at room temperature or slightly cool—this ensures it's creamy and spreadable, not cold and dense when it hits the plate.
- If you're making this ahead, keep the dressing separate and add it just before serving, then pile the hummus on top right at the table so it stays magnificent and doesn't get lost in the shuffle.