Easy Greek Salad With Hummus Food
MEDITERRANEAN HUMMUS PLATTER
This Mediterranean Hummus Salad brings creamy hummus and vibrant fresh vegetables together to create a delightfully light summer dish. The perfect side dish or party platter, this fresh salad will bring tons of flavor and color to any table.
Provided by Silvia
Time 20m
Number Of Ingredients 11
Steps:
- Arrange butter lettuce leaves on one end of a serving platter.
- Spread hummus onto the opposite side of the platter, covering at least half of the platter.
- In a separate bowl combine the tomatoes, cucumbers, feta and olives. Season with 1 tbsp olive oil, salt and pepper. Give it a toss to combine.
- Transfer tomato cucumber feta salad to the hummus platter, toss it over the butter lettuce overlapping the hummus.
- Drizzle remaining 1 tbsp olive oil over the hummus, add a pinch of paprika and pine nuts (if using). Garnish the platter with fresh basil.
GREEK SALAD HUMMUS BOARD
This Greek Salad Hummus Board is an unbelievably flavor-packed appetizer + it's SO easy to make! It starts with a base of the creamiest hummus, and ends with loads of fresh herbs, arugula, cucumber, cherry tomatoes, red onion, red bell pepper, and cubes of feta cheese. It's refreshing, full of texture, and amazingly delicious with some grilled pita!
Provided by Molly | Spices in My DNA
Number Of Ingredients 23
Steps:
- Add chickpeas, tahini, lemon zest, lemon juice, garlic, salt, and olive oil to a food processor. Blend until smooth. With the processor running, add the ice water, a tablespoon at a time, until hummus is super creamy, lighter in color, and thins out a little bit. Season to taste with additional salt and pepper if desired.
- Add arugula and microgreens to a medium bowl. Add the olive oil and lemon juice and toss to combine.
- Spread the hummus on a large platter or plate with a slight edge, into about 1/2'' thick layer. Top with the arugula salad. Sprinkle the cucumber, cherry tomatoes, feta, bell pepper, red onion, mint, and parsley evenly over the arugula and hummus. Zest 1/4-1/2 of a lemon over top, and drizzle with a little extra virgin olive oil. Sprinkle the whole thing with a couple pinches of flaky sea salt and garnish with mint leaves, if desired. Serve with grilled pita bread, pita chips, and your favorite dippers!
EASY GREEK SALAD WITH HUMMUS
Steps:
- Combine all of the ingredients for the salad dressing in a small bowl and mix. Set aside until ready to use.
- Toss the spring mix salad in a bowl with the tomatoes, cucumber, red onion, green peppers, Kalamata olives, and chickpeas, tossing gently to combine.
- Pour the already prepared Greek Salad dressing over the salad, add the feta cheese and toss gently to combine.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
GREEK SALAD PITAS WITH HUMMUS
Very light and yet filling at the same time. I just put these together the other day, so all of the ingredient amounts are approximate. You could add any number of things to the salad that you like (bell peppers, red onion, etc.). Also, my pitas were thin and large. If you use thicker and/or smaller pitas, obviously you won't fit as much in each portion. The hummus really adds character to these sandwiches (and also a little protein). Enjoy!
Provided by 2hot2handle
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Toss together first six ingredients in a medium bowl.
- Cut the pita in half. Open each half gently with a knife and toast them slightly (you want it to be a little firm but not crispy). Spread each pita half with 1.5 tablespoons of hummus. Then stuff each pita half with as much of the salad as you can fit. Enjoy!
- Eat any leftover salad. :-).
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- You will notice that for the garlic, tahini and lemon juice I offer a range of amounts. Start with the lesser amount and add more to taste. If you know you like your hummus to have a strong garlic-tahini flavor, go for the full amount - or more.
- Prep all the veggies and toppings into small dice. Remember, you're going to be scooping this into pitas or onto pita chips, so you don't want huge chunks falling off your chips!
- Spread the hummus in an even layer onto a serving platter (I used a 12" oval). Evenly distribute the cukes, peppers, and tomatoes over the hummus. Next layer the olives, feta and pepperoncini peppers. Top with the fresh herbs. You can finish the dish with a drizzle of olive oil or a sprinkle of sumac. Or, if you're a big fan of pepperoncinis, drizzle a Tbsp. or so of their brine over the top for a tangy pop.
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- Make the dressing by whisking all the ingredients together and letting it sit for a few minutes for the flavors to combine.
- Make the lemon pesto hummus according to instructions or use your favorite store bought hummus. Set aside.
- Assemble the salad by gently tossing together the romaine, sliced cucumbers, tomatoes, chickpeas, olives and cheese. Top with hummus and pita wedges, garnish with lemon wedges and fresh oregano if desired. Serve with the red wine viniagrette.
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