Mediterranean Salad Hummus Pita Bread (Printable)

Crisp vegetables, creamy hummus, and warm pita wedges come together for a vibrant and satisfying meal.

# 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 feta cheese, crumbled (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 (store-bought or homemade)
13 - 4 whole wheat pita breads

# How to Make It:

01 - In a large bowl, combine diced cucumber, tomatoes, red bell pepper, thinly sliced red onion, pitted and sliced Kalamata olives, and chopped parsley. Toss gently to mix evenly.
02 - Whisk together extra-virgin olive oil, lemon juice, dried oregano, salt, and freshly ground black pepper in a small bowl until well combined.
03 - Pour the dressing over the mixed salad ingredients. Toss to ensure even coating. If desired, sprinkle crumbled feta cheese over the top.
04 - Heat the whole wheat pita breads in a dry skillet or toaster for 1 to 2 minutes until soft and pliable. Cut each pita into wedges.
05 - Arrange the salad on plates or a large serving platter. Add a generous scoop of hummus alongside each portion.
06 - Place pita wedges alongside the salad and hummus. Serve immediately for optimal freshness.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes with no real cooking required, just knife work and gentle tossing.
  • The hummus turns ordinary vegetables into something creamy and satisfying without any heavy cream or complicated techniques.
  • Warm pita bread against cold salad creates this textural contrast that somehow feels indulgent even though it's completely healthy.
02 -
  • Don't dress the salad too far in advance or the vegetables will get soggy and the parsley will turn dark—30 minutes before eating is the sweet spot.
  • Warming the pita changes everything; cold pita is starchy and dense, but warm pita becomes this tender vehicle for scooping hummus and salad.
  • The hummus is what transforms this from a side salad into something you could genuinely eat as a whole meal, so don't skimp on the amount.
03 -
  • Season your vegetables as you cut them, especially the tomatoes and cucumber—a pinch of salt as they go into the bowl helps them release their water and intensify their flavor.
  • If your hummus is cold from the fridge, let it sit out for 15 minutes so it loosens up and tastes richer and less dense.

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