This simple portobello panini is stacked with portobello mushrooms, a homemade artichoke tapenade, and fresh arugula. Yum! I kind of feel like a hypocrite posting this grilled portabella panini recipe because I always make fun of the way portabella mus…
This simple portobello panini is stacked with portobello mushrooms, a homemade artichoke tapenade, and fresh arugula. Yum! I kind of feel like a hypocrite posting this grilled portabella panini recipe because I always make fun of the way portabella mushrooms are the default filling for vegetarian sandwiches. The reasoning is usually, "portabellas are so meaty--they're...
Chickpea salads are my favorite salads. A few of my go-to’s include: Easy Chickpea Salad, Chickpea, Avocado, & Feta Salad, Fall Chickpea Salad, and Roasted Cauliflower Chickpea Salad. I also REALLY love this Greek Chickpea Salad because Greek…
Chickpea salads are my favorite salads. A few of my go-to’s include: Easy Chickpea Salad, Chickpea, Avocado, & Feta Salad, Fall Chickpea Salad, and Roasted Cauliflower Chickpea Salad. I also REALLY love this Greek Chickpea Salad because Greek flavors are always SO good. If you like my Greek Quinoa Salad and Greek Tortellini Salad, I…
When it’s WAY too hot in the kitchen, fill up and stay cool with these easy-to-make, no-cook, loaded hummus pitas. Though this summer recipe is Mediterranean-inspired, pita bread and hummus are a blank canvas. So if you have any leftover veggies in the fridge, add them to the mix to create a delicious lunch in a snap!
Do I have to use pita bread?
No, you don’t HAVE TO use pita. Naan is a great substitute. In fact, any sturdy sliced bread you have on hand will work great. This is also a great recipe to use up the last of those tortillas you’ve had hanging out in the back of the fridge for the last three weeks. (Is that just me?) The key is to use bread you don’t have to toast. Though if you WANT TO toast your bread, go for it. You can warm up a pita (or naan or tortillas) on the stove, in a dry pan over medium heat, or in a 350-degree preheated oven.
Do I have to use hummus?
For the ultimate convenience, reach for creamy store-bought hummus. Or if that’s not in your budget, you can always make your own. I’ve got some great hummus recipes that will only take you five minutes to whip up. If you’re not a hummus fan, try Greek yogurt or mashed avocado.
What else can I add to Loaded Hummus Pitas?
This recipe is endlessly customizable, which is music to my ears when it’s close to the end of the week and I’m trying to use up leftover odds and ends. Do you have some greens left over from yesterday’s salad? Use them! Do you still have some of the sliced radishes and raw diced onions from a take-out taco adventure? Go for it! Also try adding:
Loaded hummus pitas are a quick and easy no-cook meal for summer, and a great way to use up leftovers in the fridge.
Total Cost $7.70 recipe / $1.93 each
Prep Time 20minutes
Total Time 20minutes
Author Monti – Budget Bytes
Dice the cucumber into small ¼-inch pieces. Slice the grape tomatoes in half. Dice the red onion. Roughly chop the parsley and crumble the feta.
To assemble the pitas, spread ¼ cup hummus over the surface of each pita. Top with cucumber, tomato, red onion, and a pinch of salt and pepper. Finish with a little crumbled feta, chopped parsley, and a light drizzle of olive oil.
How to Make Loaded Hummus Pitas – Step by Step Photos
For this recipe, you’ll need four pitas and a cup of hummus. You’ll also need to small dice half of a cucumber and a quarter of a red onion, slice a cup of grape tomatoes into halves, chop a tablespoon of fresh parsley, crumbled two ounces of feta cheese, and slice about eight kalamata olives.
Spread about a quarter cup of hummus on each pita.
Add the chopped cucumber, onion, and tomatoes to each pita, then add a pinch of salt and pepper.
Top each pita with a half-ounce of feta cheese, two kalamata olives, and a sprinkle of chopped parsley.
You know how we’re all kind of obsessed with charcuterie boards right now? Who doesn’t love a selection of savory snacky meats, cheeses, and pickled items, ammiright? Well, the Italian version of that is antipasto and it also happens to make for a really delicious and filling salad. So, if you’re like me and don’t want to eat anything but salads for the remainder of summer, I think you’re going to love this Antipasto Salad.
What is Antipasto?
Antipasto is an Italian appetizer course offering a snacky selection of cured meats, pickled vegetables, cheeses, olives, anchovies and more. The word “antipasto” means “before the meal” so it’s basically an appetizer platter. This gorgeous spread is usually served as part of a formal meal, rather than an everyday spread. You can read more about antipasto here.
So to make an antipasto salad I simply piled all those tasty little bits on top of a bed of greens and added a cheesy Italian dressing. And that’s all I really want in a summer meal. Okay, well, maybe some crusty bread to go along with it. ;)
Antipasto is Flexible, So Get Creative!
The best part about this salad is that it’s so flexible, so you can mix and match the toppings depending on your budget or availability of ingredients. You can use just about any type of salad green that you like, any meat (or no meat), any cheese, and any vegetable. Need some inspo? Here are a few other ingredients that you can swap in or add:
This salad can get expensive quick if you’re not careful! If you’re lucky to live near an ALDI store, they have a great selection of meats and cheeses for antipasto or charcuterie boards (and I was lucky enough to grab my mozzarella on clearance!). Watch for sales on those shelf-stable jarred items (olives, pickled peppers, artichoke hearts) and save them up for making antipasto later. And get to know your deli because a lot of delis will mark down sliced meats and cheeses when they get near the sell-by date.
A lot of these ingredients also make great pizza toppings, so whenever you have leftovers from pizza night, those items can be used to make antipasto the next night!
Make a Half Antipasto Salad, If Needed
The recipe below is for a pretty large salad with 8 servings because it uses whole containers of each ingredient. But it’s easy enough to scale the recipe down as needed. All of the toppings stay pretty fresh when stored separately, so you can make half batches, ¼ batches, or even one salad at a time instead of making the entire batch at once and risking things getting soggy.
And remember, you can change the number of servings in the “servings” box below and the ingredient amounts will auto-adjust for you.
This super hearty antipasto salad is full of cured meats, cheeses, and pickled vegetables for an extra flavorful and filling salad.
Total Cost $16.92 recipe / $2.12 serving
Prep Time 15minutes
Total Time 15minutes
Author Beth – Budget Bytes
8oz.salad greens of choice$0.99
112oz. jarartichoke hearts$2.45
16oz. jarkalamata olives$1.99
18oz. jarbanana peppers$1.69
1/2cupextra virgin olive oil$0.84
3Tbspred wine vinegar$0.30
1/4tspfreshly cracked black pepper$0.02
Combine the ingredients for the dressing in a bowl or jar (olive oil, red wine vinegar, lemon juice, Dijon, garlic powder, Italian seasoning, salt, pepper, sugar, grated Parmesan). Close the jar tightly and shake or whisk in a bowl until the ingredients are incorporated.
Cut or slice any meat or cheeses into bite-sized pieces. Drain the olives and any brined vegetables. Thinly slice the red onion and slice the grape tomatoes in half.
Lay your greens in the bottom of a bowl, then top with your antipasto items. Give the dressing one last whisk or shake, then drizzle over the salad (start with half the dressing and add more as needed). Toss the salad until everything is coated in dressing, then enjoy.
Combine the ingredients for the dressing in a bowl or jar: ½ cup olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon mustard, ¼ tsp garlic powder, 1 Tbsp Italian seasoning, ½ tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and 2 Tbsp grated Parmesan. Shake or whisk the ingredients until they are incorporated.
Add your salad greens to the bottom of a bowl. I’m using spinach and I chopped it slightly first to make bite-sized pieces.
Cut your meats and cheeses into bite-sized pieces. Thinly slice the red onion and slice the grape tomatoes in half.
Drain all of your jarred items (olives, banana peppers, artichoke hearts) and add them to the salad. Slightly chop anything that has larger pieces.
Give the dressing one last shake or whisk, then drizzle it over the salad. Start with half the dressing, then add more as needed.
Toss the salad until everything is coated in dressing, then enjoy!
I am always looking for ways to mix up my salad routine and this Greek Quinoa Salad is a GOOD one. It has all of the same flavors as a traditional Greek Salad, but the quinoa makes it super hearty. It is great served along side our Greek Chicken Kabobs…
I am always looking for ways to mix up my salad routine and this Greek Quinoa Salad is a GOOD one. It has all of the same flavors as a traditional Greek Salad, but the quinoa makes it super hearty. It is great served along side our Greek Chicken Kabobs, Greek Turkey Meatballs, grilled vegetables,…
During the hot summer months, we like to eat salads for lunch and dinner. Sometimes Josh gets tired of green salads, so I mix things up with pasta salads. Cold pasta salads are a summer lifesaver! This easy pasta salad is one of our favorites. I actual…
During the hot summer months, we like to eat salads for lunch and dinner. Sometimes Josh gets tired of green salads, so I mix things up with pasta salads. Cold pasta salads are a summer lifesaver! This easy pasta salad is one of our favorites. I actually grew up on this pasta salad. This was…