Mediterranean Salad with Hummus (Printable)
Crisp vegetables, feta, olives, and creamy homemade hummus create this vibrant Mediterranean dish perfect for light lunches.
# Ingredient List:
→ Fresh Vegetables
01 - 1 large cucumber, diced into ½-inch pieces
02 - 2 cups cherry tomatoes, halved
03 - 1 red bell pepper, seeded and diced
04 - ½ red onion, thinly sliced
05 - 1 cup mixed salad greens (arugula, baby spinach, or mixed greens)
→ Cheese & Olives
06 - ½ cup feta cheese, crumbled
07 - ½ cup Kalamata olives, pitted and halved
→ Lemon Herb Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon freshly squeezed lemon juice
10 - 1 teaspoon dried oregano
11 - ½ teaspoon sea salt
12 - ¼ teaspoon freshly ground black pepper
→ Creamy Hummus
13 - 1 cup cooked chickpeas (canned, drained and rinsed)
14 - 2 tablespoons tahini paste
15 - 1 clove garlic, minced
16 - 2 tablespoons freshly squeezed lemon juice
17 - 2 tablespoons extra-virgin olive oil
18 - 2–3 tablespoons ice-cold water
19 - ¼ teaspoon ground cumin
20 - ½ teaspoon salt
# Steps:
01 - Dice cucumber, halve cherry tomatoes, seed and dice red bell pepper, thinly slice red onion. Place all prepared vegetables along with mixed salad greens in a large salad bowl.
02 - Sprinkle crumbled feta cheese and halved Kalamata olives over the vegetables. Gently toss to distribute evenly.
03 - In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, dried oregano, sea salt, and black pepper until emulsified. Pour over salad and toss until all ingredients are evenly coated.
04 - Combine chickpeas, tahini, minced garlic, 2 tablespoons lemon juice, 2 tablespoons olive oil, cumin, and salt in a food processor. Process until completely smooth, gradually adding cold water 1 tablespoon at a time until desired creamy consistency is reached. Scrape down sides as needed.
05 - Arrange dressed salad on individual plates or a large serving platter. Top each portion with a generous dollop of hummus, or serve hummus in a separate bowl on the side. Drizzle with additional olive oil and garnish with extra oregano or fresh parsley if desired.
# Expert Advice:
01 -
- The homemade hummus puts store bought versions to shame and comes together in minutes
- Every bite balances crisp cool vegetables with rich creamy goodness
- It keeps beautifully for days making weekday lunches effortless
02 -
- The hummus really needs that full 2 minutes of processing to become silky smooth, don't rush this step
- Room temperature ingredients make a noticeably creamier hummus than cold ones
- Keep the salad and hummus separate until serving to maintain those perfect crisp textures
03 -
- Peel the chickpeas for the smoothest hummus you've ever tasted, it only takes a few extra minutes
- Toast a teaspoon of cumin seeds in a dry pan before grinding for an incredibly fragrant hummus