Cooking · Food · foodie · Recipe

{greek salad over hummus}

This weather is killing my vibe…BIG time. And according to, it’s not looking good the rest of the week either. Too bad hibernating isn’t an option!

So, I’m just over here making all my fave Spring + Summer recipes. Like this here Greek Salad. I’ve been making this salad for years. I’m taking so long, I’ve got it down to a science.

The other night….(I mean wee hours of the morning) I woke up with an idea. Which happens all the damn time. The “notes” app on my phone is exploding with all my crazy ideas.

Salad over hummus! Where that come from, I will never know.

But, I tried it. And guess what? It was damn good. A thin layer of hummus. topped with my fave Greek Salad.

It’s like peanut butter + jelly. Match made in heaven!

I picture this salad at a summer al fresco dinner. Served on a big ass platter. Piled high AF with all the ripest tomatoes. Along side some grilled fish. Maybe chicken?

You’re thinking about it, aren’t you?

This dressing is so damn good. The recipe makes wayyy more than you’ll actually need. Just pop the lid on the mason jar and keep it in your fridge. You’ll want to top every.single.salad with this dressing for the rest of the week. Promise! I’m not sure if it’s the finely chopped olives? It’s just got a perfectly little kick that I’m here for!

{greek salad over hummus

  • Servings: 6
  • Difficulty: easy
  • Print

{greek salad over hummus}

Here’s what you’ll need:

  • 1 box mixed greens
  • 1 cup cheery tomatoes, halved lengthwise (because they look prettier)
  • 1/2 cucumber, peeled + diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup kalamata olives, halved lengthwise
  • 1 tub hummus
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 5 kalamata olives, finely chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • black pepper
  • 1/4 cup feta cheese, crumbled
  • 1/2 lemon

Here’s what you’ll do:

In a large bowl add mixed greens + tomatoes + cucumber + red onion + 1/2 cup kalamata olives.

In a mason jar add olive oil + red wine vinegar + sugar + chopped kalamata olives + garlic + salt + pepper. Shake mason jar till dressing is combined.

Add dressing, 1 tablespoon at a time to the salad. I typically use about 2-3 tablespoons of dressing to dress the greek salad. This makes way more dressing than you’ll need. Bonus: store it in your fridge and use it later on in the week.

Spread a thin layer of hummus all over your server platter.

Top hummus with greek salad. Sprinkle with feta cheese. Squeeze 1/2 of a fresh lemon over the top of salad.


Remember, you can now print the recipe.  “Pin” to your Pinterest board for safe keeping.  If you decide to give it a shot, pretty please – tag me.  Text me.  I can’t wait to hear what you think!!  100% makes my day ♥

xoxo stacyb

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