Mediterranean Salad with Hummus (Printable)

Crisp vegetables and creamy hummus blend with olives for a fresh, nutritious Mediterranean dish.

# What You 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 tablespoons extra virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 garlic clove, finely minced
14 - 1/2 teaspoon dried oregano
15 - Salt and black pepper, to taste

# Steps:

01 - In a large bowl, mix cucumber, cherry tomatoes, bell pepper, red onion, mixed greens, chickpeas, optional feta cheese, olives, and parsley until evenly distributed.
02 - Whisk olive oil, lemon juice, minced garlic, oregano, salt, and black pepper in a small bowl until well emulsified.
03 - Pour the dressing over the salad mixture and toss gently to coat all ingredients thoroughly.
04 - Divide the dressed salad evenly among four serving plates or bowls.
05 - Top each portion with a generous dollop of classic hummus centered on the salad.
06 - Garnish with additional parsley or a sprinkle of sumac if desired, then serve without delay.

# Expert Hints:

01 -
  • It comes together in twenty minutes with zero cooking, perfect when you want something nourishing without heating up the kitchen.
  • The hummus in the center makes it feel fancy enough for guests but casual enough for a Tuesday lunch.
  • Every bite has different textures and flavors, so it never gets boring even when you eat it three times a week.
02 -
  • Don't dress the whole salad more than ten or fifteen minutes before eating it, or the cucumber will release its water and everything turns soggy and sad.
  • The hummus should stay separate until the last moment, sitting as a dollop on top rather than mixed in, because mixed hummus makes the whole salad taste like paste rather than individual flavors.
  • If you're making this ahead, keep the dressing in a separate jar and the salad components in the bowl without dressing, then combine them right before serving.
03 -
  • Buy pre-crumbled feta if it saves you time, and don't feel guilty about it because the rest of the salad is already generously made from scratch.
  • Hummus separates and can look thin if it's been sitting, so give it a stir with a fork and a drizzle of olive oil to bring it back to life before serving.
  • If you're serving this to someone who avoids sesame, check your hummus label carefully because many brands use tahini, or make a simple chickpea puree with just garlic, lemon, and olive oil instead.

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