Mediterranean Salad Hummus Pita Bread (Printable Version)
Fresh veggies, creamy hummus, and warm pita.
# What You Need:
→ Salad
01 - 1 large cucumber, diced
02 - 2 large tomatoes, diced
03 - 1 red bell pepper, diced
04 - 1/2 red onion, thinly sliced
05 - 1/3 cup Kalamata olives, pitted and sliced
06 - 1/4 cup fresh parsley, chopped
07 - 1/4 cup crumbled feta cheese (optional)
→ Dressing
08 - 2 tbsp extra virgin olive oil
09 - 1 tbsp lemon juice
10 - 1 tsp dried oregano
11 - Salt and freshly ground black pepper to taste
→ Hummus & Pita
12 - 1 1/2 cups hummus
13 - 4 whole wheat pita breads
# How to Make It:
01 - In a large bowl, combine diced cucumber, tomatoes, red bell pepper, sliced red onion, Kalamata olives, and chopped parsley. Toss gently to mix.
02 - In a small bowl, whisk together extra virgin olive oil, lemon juice, dried oregano, salt, and freshly ground black pepper.
03 - Pour dressing over the vegetable mixture and toss to coat evenly. Sprinkle crumbled feta cheese on top if desired.
04 - Heat pita breads in a dry skillet or toaster for 1 to 2 minutes until soft and pliable, then cut into wedges.
05 - Serve salad on plates or a large platter with a generous scoop of hummus on each portion.
06 - Place pita wedges alongside salad and hummus. Serve immediately.
# Expert Advice:
01 -
- It comes together in 20 minutes flat, no cooking skills required.
- Those crisp vegetables and creamy hummus create a texture that keeps you coming back for more bites.
- It feels light but satisfying, the kind of meal you don't feel guilty about eating twice in one week.
02 -
- Don't dress the salad more than 30 minutes ahead—the vegetables will start weeping and everything gets soggy, which defeats the whole purpose of the crisp texture.
- Warming the pita changes everything; cold pita is chewy and disappointing, but 90 seconds in a skillet makes it pillowy and turns the whole meal into something you actually want to eat.
- The hummus is the glue that holds this meal together, so don't skimp on it or use hummus that's been sitting open in your fridge for three weeks.
03 -
- Cut your vegetables just before serving if you're eating within the hour; if you need to prep ahead, keep them separate and toss everything together only when you're ready to eat.
- Rub the oregano between your palms for five seconds before adding it to release the oils—it'll taste more alive and less like dusty dried herb.