Greek Salad with Hummus Dressing
Hummus becomes more than just a dip when you whisk it into a dressing and use it to top a Greek salad!
Yield: 6-8 servings
For the salad
  • 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
For the dressing
  • 10 oz hummus
  • ½ cup olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp sesame oil
  1. Heat oven to 400.
  2. Arrange zucchini slices on a parchment-lined baking sheet. Brush with olive oil and sprinkle with salt and black pepper. Roast for 20 minutes.
  3. In a large bowl, toss together the butter lettuce, cucumber, bell pepper, cherry tomatoes, feta cheese, and cooked zucchini.
  4. In a bowl, whisk together the hummus, olive oil, white wine vinegar, and sesame oil.
  5. 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.
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at