I don’t have air conditioning in my little house. It doesn’t bother me most of the time; the climate here in Portland is relatively mild. But when we do have hot days, the very last thing I want to do is heat it up more by turning on the oven or having things bubbling away on the stovetop. This weekend we had a couple of warm days (it’s about time!). That meant that dinner involved more “meal assembly” than actual cooking.
I would have made my own hummus for this, but I had scored some at the farmer’s market on Saturday – Cilantro Jalapeno flavor! In addition to that, the goat lady had the most delicious feta I have ever tasted so I had to buy some. From there, it was but a short leap to make some sort of greek salad. But not being in a lettuce mood, we opted for more of a greek dipping buffet on a plate. Some fresh veggies and pitas, a visit to the olive bar at the grocery store (or open a jar or two) and we were all set.
Claire calls this a greek salad puzzle, because it’s all the pieces of a greek salad, and they fit together perfectly in your belly.
Deconstructed Greek Salad
Hummus (whatever variety you like)
Red or orange bell pepper
A variety of olives
Slice veggies and cut pita bread into wedges. Arrange everything around a pile or bowl of hummus and dive in!