Welcome! To bring you the best content on our sites and applications, Meredith partners with third party advertisers to serve digital ads, including personalized digital ads. Those advertisers use tracking technologies to collect information about your activity on our sites and applications and across the Internet and your other apps and devices.

You always have the choice to experience our sites without personalized advertising based on your web browsing activity by visiting the DAA's Consumer Choice page, the NAI's website, and/or the EU online choices page, from each of your browsers or devices. To avoid personalized advertising based on your mobile app activity, you can install the DAA's AppChoices app here. You can find much more information about your privacy choices in . Even if you choose not to have your activity tracked by third parties for advertising services, you will still see non-personalized ads on our sites and applications.

By clicking continue below and using our sites or applications, you agree that we and our third party advertisers can:

EU Data Subject Requests

Hummus & Greek Salad

Hummus & Greek Salad

2 Reviews
From: TheListMagazine Magazine, July/August 2017

Tomatoes, cucumber, red onion and feta top arugula in this quick Greek salad. Served with whole-wheat pita and prepared hummus, it makes a filling, yet healthy lunch.

Ingredients 1 serving

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups arugula
  • ⅓ cup cherry tomatoes, halved
  • ⅓ cup sliced cucumber
  • 1 tablespoon chopped red onion
  • 1½ tablespoons extra-virgin olive oil
  • 2 teaspoons red-wine vinegar
  • ⅛ teaspoon ground pepper
  • 1 tablespoon feta cheese
  • 1 4-inch whole-wheat pita
  • ¼ cup hummus


  • Active

  • Ready In

  1. Toss arugula in a bowl with tomatoes, cucumber, onion, oil, vinegar and pepper. Top with feta. Serve with pita and hummus.

Subscribe to the Magazine

Nutrition information

  • Serving size: 2½ cups salad + 1 pita
  • Per serving: 422 calories; 30 g fat(5 g sat); 7 g fiber; 30 g carbohydrates; 11 g protein; 119 mcg folate; 8 mg cholesterol; 4 g sugars; 0 g added sugars; 1,457 IU vitamin A; 15 mg vitamin C; 154 mg calcium; 3 mg iron; 486 mg sodium; 544 mg potassium
  • Nutrition Bonus: Folate (30% daily value), Vitamin A (29% dv), Vitamin C (25% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 veg, 1½ starch, 4 fat, 1 medium fat pro

Reviews 2

February 09, 2018
profile image
By: Vic
Yummy, I put red bell pepper or peperoncini instead of tomato, we have a tomato allergy I have a question in the picture there are cubes of an orange ingredient that is not mentioned. Is that squash, sweet potato?
July 11, 2017
profile image
By: Lisa Valente
I like to spread the hummus on the pita and scoop in some salad for mini salad sandwiches. This recipe makes a great lunch for busy weekdays.
More Reviews