It's the fourth of July and I'm having two young guests spend the week, aged 3 and 6, so I'm definitely a bit distracted from the blog. We have a lot of fun activities planned, including a party tonight with some good friends where there will be ponies for the kids and fireworks. Happy birthday to Nick and Ken, the father and husband of my great friend Mary!
This Mediterranean Salad with Hummus Dressing is one of the things I'll be taking to the party, and since Mary's family is Greek, I'm pretty sure it will be a hit. The other thing I'm going to make is Tomato Salad with Goat Cheese and Basil Vinaigrette. That tomato salad is one of my standard dishes for summer parties, guaranteed to make people ask for the recipe. And since I just harvested a huge Ziploc bag of basil last night with (not much) help from the kids, it's a natural for today even though I have to use tomatoes from Costco this early in the year.
What will you be cooking for the Fourth of July? Let us know in the comments what's on your menu for the holiday. You can click the "recipe favorites" labels at the end of this post to see more of my favorite recipes for salads or tomatoes.
Mediterranean Salad with Hummus Dressing
(Combination created by Kalyn with dressing adapted from Fiber Boost by Amy Snider.)
(enough for several salads)
2/3 cup prepared or homemade hummus
5 T extra virgin olive oil
3 T fresh squeezed lemon juice
salt, fresh ground black pepper to taste
(I used only a bare pinch of salt)
2 handfuls washed romaine lettuce
1 oz. crumbled feta cheese
5-6 Kalamata olives
Combine hummus, olive oil, lemon juice, salt, and pepper in food processor and buzz a few times to mix well. (This could also be mixed by hand.) Put lettuce in a bowl, add about 3 T dressing, and stir to coat lettuce with dressing. Place in bowl, sprinkle with feta cheese, add olives, and enjoy.
In the book, Amy's salad had toasted whole wheat pita croutons, grape tomatoes, and red onion rings. Other things you could add:
chopped red bell peppers