Mediterranean Salad with Hummus (Print Page)
A fresh Mediterranean blend of vegetables, creamy hummus, and warm pita for a light flavorful dish.
# What You Need:
→ Salad
01 - 1 large cucumber, diced
02 - 2 medium tomatoes, chopped
03 - 1 red bell pepper, diced
04 - 1/2 small red onion, thinly sliced
05 - 1/4 cup Kalamata olives, pitted and halved
06 - 1/4 cup crumbled feta cheese
07 - 2 cups romaine lettuce, chopped
08 - 2 tablespoons fresh parsley, chopped
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper
→ To Serve
14 - 1 cup classic hummus
15 - 4 whole wheat pita breads, warmed and cut into wedges
# Directions:
01 - Combine diced cucumber, chopped tomatoes, diced red bell pepper, thinly sliced red onion, pitted and halved Kalamata olives, crumbled feta, chopped romaine lettuce, and chopped parsley in a large bowl.
02 - Whisk together extra-virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper in a small bowl until well blended.
03 - Drizzle the dressing over the vegetables and toss gently to ensure even coating.
04 - Divide the dressed salad evenly among four plates.
05 - Place a generous scoop of classic hummus on each plate beside the salad.
06 - Accompany each plate with warm whole wheat pita wedges.
# Expert Tips:
01 -
- It comes together in 20 minutes, which means even on chaotic weeknights you can serve something that tastes like you tried.
- The combination of textures—crunchy vegetables, creamy hummus, salty feta—keeps every bite interesting and satisfying.
- It's naturally flexible and forgiving, bending to whatever's in your kitchen without losing its Mediterranean soul.
02 -
- Don't dress the salad more than 15 minutes before eating it, or the vegetables will surrender their crispness and weep into the bowl.
- The feta should stay distinct and creamy—if you toss it aggressively with everything else, it becomes just another ingredient instead of a textural surprise.
03 -
- Pat dry your lettuce before chopping it—water is the enemy of a crisp salad.
- Make the dressing first and taste it as is, before it meets the vegetables, so you can adjust the salt and lemon without guessing.