Mediterranean Layered Salad

Layer it up and let the flavors do the work.

Ingredients

- 10 oz hummus ( I love Ithaca brand)

- 1 1/2 cup pearl couscous, toasted and cooked

- 15 oz garbanzo beans, drained and rinsed (one can)

- 1 English cucumber, diced

- 3 roma tomatoes, chopped

- 12 oz artichoke hearts, quartered (one jar)

- 1 cup grilled red peppers, chopped (from jar)

- 1/2 cup kalamata olives

- 6 oz feta cheese, cubed

- 6 radishes, thinly sliced

- 1/2 cup fresh parsley, roughly chopped

- 3 tbsp red wine vinegar

- 6 tbsp extra virgin olive oil

- 1 tsp Dijon mustard

- 1 garlic clove, minced

- 1/2 tsp dried oregano

- a pinch of kosher salt and freshly cracked black pepper

Steps:

1. Whisk together 3 tbsp red wine vinegar, 6 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 garlic clove, minced, 1/2 tsp dried oregano, and 1 pinch salt and pepper until emulsified. Set aside.

2. Toast 1 1/2 cup pearl couscous, toasted and cooked in a dry pan over medium heat for 2–3 minutes until golden. Cook according to package directions, then cool completely.

3. Spread 10 oz Ithaca hummus (one container) across the bottom of a large serving plate or shallow bowl.

4. Spoon the cooled 1 1/2 cup pearl couscous, toasted and cooked evenly over the hummus layer.

5. Top with 15 oz garbanzo beans, drained and rinsed (one can), 1 English cucumber, diced, 3 roma tomatoes, chopped, 12 oz artichoke hearts, quartered (one jar), 1 cup grilled red peppers, chopped (from jar), 1/2 cup kalamata olives, 6 oz feta cheese, cubed, and 6 radishes, thinly sliced — arranging however looks beautiful to you.

6. Drizzle vinaigrette over the top. Finish with 1/2 cup fresh parsley, roughly chopped and an extra crack of pepper. Serve immediately or refrigerate — it gets better by day two.

Notes

Add grilled chicken, shrimp, or salmon on top to make it a full meal. The hummus base acts as a built-in dressing so the salad stays creamy and flavorful as it sits. Keeps well in the fridge for up to 3 days.