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Lemony Loaded Greek Salad with Hummus

Lemony Loaded Greek Salad

Loaded with bright flavors, appealing textures, and dressed in a tangy fresh Greek dressing, this lemony loaded Greek salad with hummus is the perfect vegetarian entree salad for dinner or lunch. 
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: salad, entree salad, appetizer
Cuisine: Greek, American
Keyword: Greek salad, Greek salad with hummus, lemony Greek salad, loaded Greek salad
Servings: 2 -4 servings
Author: jfletcher

Ingredients

  • For the salad
  • 2 heads of romaine hearts chopped
  • 2 cucumbers sliced
  • 4 pitas cut into triangles
  • 1 cup chickpeas drained and rinsed
  • 4 ounces of ricotta salata or feta crumbled
  • 1 pint of cherry tomatoes halved
  • 1 2.25 ounce can of sliced black olives drained
  • 1/2 cup of lemon or lemon pesto hummus
  • Fresh oregano and lemon to garnish if desired
  • For the dressing
  • 1/4 c of olive oil
  • 1/8 c of red wine vinegar
  • juice and zest of 1 lemon
  • 1 clove of garlic pressed
  • 1 tbs honey
  • 1 teaspoon of fresh oregano chopped
  • salt and pepper to taste

Instructions

  • 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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