Tuesday, June 17, 2014

Double Tomato Greek Salad with Hummus Vinaigrette

Tonight I taught a class on how to cook with summer fruits and vegetables. Sweet tomatoes, crisp cucumbers, bright green lettuce...the list of garden-fresh options goes on. I designed this salad to highlight those favorites. The creamy hummus vinaigrette offers a lemony bite and crispy pita acts as the perfect crunchy "crouton".

This salad is vegan, but if you want to add feta cheese for added salty goodness, feel free!



1. Combine dressing ingredients in a small bowl. Set aside.


2. Place tomato, cucumber, parsley, sundried tomato and greens in a large bowl. Drizzle dressing over and toss to combine.




3. Transfer salad to a platter and top with pita chips.


Double Tomato Greek Salad with Hummus Vinaigrette
Serves 4

All you need:
Dressing
Juice of 1 lemon
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
2 tablespoons Sabra roasted red pepper hummus
Salt and pepper, to taste

1 large tomato, diced
1 medium cucumber, diced
1/4 bunch flat-leaf parsley, chopped
1/2 cup julienned sundried tomatoes
2 cups leafy greens, roughly chopped

Pita chips, broken into pieces (for garnish)

All you do:
1. Combine dressing ingredients in a small bowl. Set aside.
2. Place tomato, cucumber, parsley, sundried tomato and greens in a large bowl. Drizzle dressing over and toss to combine.
3. Transfer salad to a platter and top with pita chips.

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