Mediterranean salad with hummus (Printable)

Vibrant Mediterranean salad with crisp vegetables, feta, olives, and creamy homemade hummus.

# What You 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 (arugula, baby spinach)

→ 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 (canned, 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

# How To Make It:

01 - In a large salad bowl, combine diced cucumber, halved cherry tomatoes, diced red bell pepper, thinly sliced red onion, and mixed salad greens.
02 - Add crumbled feta cheese and halved Kalamata olives to the bowl. Gently toss to mix without breaking down the vegetables.
03 - In a small bowl, whisk together olive oil, lemon juice, dried oregano, sea salt, and black pepper until emulsified. Pour over the salad and toss until evenly coated.
04 - In a food processor, combine chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, and salt. Process until completely smooth, adding cold water 1 tablespoon at a time to achieve creamy consistency.
05 - Arrange the dressed salad on individual plates or a serving platter. Top each portion with a generous dollop of hummus, or serve hummus alongside in a separate bowl.
06 - Drizzle with additional olive oil and sprinkle with extra oregano or fresh parsley if desired.

# Expert Tips:

01 -
  • The contrast between crisp, cool vegetables and rich, creamy hummus hits every texture craving
  • It comes together in under 20 minutes but tastes like something from a proper Mediterranean restaurant
02 -
  • If your hummus tastes flat, add another pinch of salt and a squeeze of lemon
  • The hummus keeps for days in the fridge, but the salad is best eaten immediately
03 -
  • Let the hummus come to room temperature before serving for the creamiest texture
  • If making ahead, add a splash of lemon juice to the sliced onions to keep them from being too sharp

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