I adore Greek salad. Loads of crisp vegetables combined with plump olives and creamy Feta cheese all dressed up with an olive oil and vinegar dressing never fails to please. This time around, I was inspired by Joanne's rather unconventional take on this classic and adorned the whole beautiful bowl with a hummus-based dressing. Pleased by the success of my Greek salad with avocado, I made avocado hummus to begin with and then turned it into a thick and creamy dressing for the salad. It's fun to change things up from time to time and this made for one nourishing and satisfying meal, served up with classic buttermilk biscuits.
This is not the first time I have played around with hummus with excellent results. I still crave my homemade hummus pizza. The uses of hummus are as wide and vast as the imagination of the cook
Notes: Use any sort of hummus you like here. Roasted red pepper hummus or a traditional lemon hummus would be just as delicious. Make adjustments to the quantity of vegetables used in the salad and also the amount of oil and vinegar in the dressing to suit your preferences. Tasting as you go is the key to getting the dressing just right. Mine was rather thick but adding more olive oil, lemon juice and vinegar will thin it out more if you prefer.
|Greek Salad with Hummus Dressing|
|Recipe by Lisa Turner|
Published on September 22, 2014
A fresh, crunchy Greek salad dressed with a rich, zesty, tangy and hearty hummus dressing
More salads to enjoy courtesy of Lisa's Kitchen:
Beet and Feta Salad
Middle Eastern Chickpea and Olive Salad
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
On the top of the reading stack: The New Criterion
Audio Accompaniment: Marsen Jules