Mediterranean Olive Medley and Hummus Salad

Easy to Transport Meal in a Lunch Bag or Serve Plated at Home

© Renee Shelton

Jan 28, 2009

A quick and easy lunch that is healthy ideally would include something that didn’t have to be cooked and could be customized for flavor preferences. Here is a recipe for a salad with fresh tomatoes, feta cheese and marinated olives and hummus.

The olive medley can easily be made at home with any variety of olive. The olives can also be purchased marinated in the fresh deli section or can be found jarred from different brands in the condiment aisle. If making them at home, try the recipe below. The olive medley recipe can be customized to use things that are in the pantry now or can be spiced up with extras.

Hummus recipes are traditionally found with an ingredient called tahini, a sesame seed paste. It is tan and thick and reminiscent of peanut butter, and while it may have been an unusual ingredient in the past, tahini paste can be found in most major supermarkets now. While it gives hummus a wonderful flavor, hummus can also be made without tahini.

To make the salad for transportation, simply wrap up the hummus, package up the olives, Feta, tomatoes and bread and place in a lunch bag with an ice pack to keep it fresh. Alternately, the salad makes lunch entertaining a breeze when company is over.

Mediterranean Olive Medley and Hummus SaladIngredients

• Marinated Olive Medley (see recipe below)
• Hummus (see recipe below)
• Fresh tomatoes, quartered
• Feta cheese, crumbled or sliced from a block
• Red onions, sliced, or whole baby onions, peeled
• Fresh basil leaves or sprigs of flat leaf parsley
• Pita bread or flatbreads

Procedure

1. Place an amount of tomatoes on a plate.
2. Add feta, hummus, marinated olives and onions.
3. Garnish with fresh herbs and serve with pita bread or flatbreads.

Marinated Olive MedleyIngredients

• 2 cup olives: use any variety including black olives, Manzanilla, Nicoise, Kalamata and Spanish green olives
• 2 Tbsp olive oil
• 2 tsp red wine vinegar
• Any one or more of the following spices, herbs or flavorings:
• Garlic clove, smashed or minced
• Fresh grated lemon or orange rind
• Fennel seeds
• Black peppercorns (whole)
• Whole dried chile (for those wanting an extra spice)
• Bay leaf
• Crushed saffron threads
• Dried herbs (including thyme, oregano, rosemary, or an Italian mixed herb blend)

Procedure

1. Drain olives from brine and place in mixing bowl.
2. Toss together with olive oil, red wine vinegar and desired flavoring. Serve immediately or marinate in the refrigerator overnight, stirring occasionally.

Hummus (with or without Tahini)Ingredients

• 1 15-oz can of garbanzo beans, drained
• 1/4 c lemon juice, plus more if needed
• 2 Tbsp tahini paste (omit if desired)
• 2 Tbsp olive oil
• 3 garlic cloves, peeled and chopped
• Salt and white pepper to taste if desired

Procedure

1. In a food processor, add in drained garbanzo beans, lemon juice, tahini, olive oil and garlic cloves.
2. Process until the mixture is smooth. Add in more lemon juice if a softer hummus is desired. Adjust flavors with salt and white pepper. Serve.

Variations to the hummus:

• Omit the fresh garlic cloves and add in leftover roasted or grilled garlic cloves.
• Process with roasted red peppers for a roasted red pepper hummus. Use canned peppers or roast them in an oven, removing the skins before adding to the mixture.
• Add in marinated artichokes or thawed, chopped frozen spinach.
• After preparing a basic hummus recipe, stir in sliced green onions, flat leaf parsley or fresh grated lemon rind for garnish and flavor.

Hummus and Marinated Olive Medley

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