Greek Salad with Hummus Dressing
- 1 zucchini, thinly sliced
- 2 tbsp olive oil
- salt and black pepper, to taste
- 10 oz butter lettuce, coarsely chopped
- 1 cucumber, seeded and diced
- 1 bell pepper, seeded and diced
- 1 pint cherry tomatoes, halved
- 8 oz feta, crumbled
- 10 oz hummus
- ½ cup olive oil
- 3 tbsp white wine vinegar
- 1 tbsp sesame oil
- Heat oven to 400.
- Arrange zucchini slices on a parchment-lined baking sheet. Brush with olive oil and sprinkle with salt and black pepper. Roast for 20 minutes.
- In a large bowl, toss together the butter lettuce, cucumber, bell pepper, cherry tomatoes, feta cheese, and cooked zucchini.
- In a bowl, whisk together the hummus, olive oil, white wine vinegar, and sesame oil.
- Serve salad topped with hummus dressing.
I used Sabra's Supremely Spicy hummus to make this, but you can use whatever your favorite flavor is!
An Eats Well With Others original.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/08/greek-salad-hummus-dressing.html
3.5.3208