Layered Greek "Salad" Spread

This is less of a salad and more of a dip.

Emily Suzanne Photography

Tzatziki is one of those things you can’t make too far ahead or you risk wateriness, so don’t make this until the day of the party, and be sure to really squeeze that cucumber dry. Dress the vegetables very lightly – just enough to coat, no more – to keep them crisp and beautiful all day long.

Serves | 10 to 12 |


  • 1 English cucumber, peeled and seeded
  • 1½ cups Greek yogurt
  • 1 clove garlic, sliced
  • juice of 2 lemons
  • 1 Tbsp olive oil
  • 2 Tbsp fresh dill
  • 1 Tbsp fresh mint leaves
  • ½ tsp kosher salt, more to taste
  • freshly ground black pepper, to taste

Hummus and Salad Layers

  • 1 Tbsp white wine vinegar
  • 3 Tbsp olive oil
  • 2 8-oz containers plain hummus
  • sea salt and freshly ground black pepper
  • 6 oz cherry or grape tomatoes, halved lengthwise
  • ½ head romaine lettuce, cored, outer leaves removed, chopped in ribbons
  • ½ cup pitted and halved lengthwise kalamata olives
  • ½ English cucumber, peeled, seeded, ½-inch dice
  • ½ red or orange sweet pepper, seeded, ½-inch dice

To Serve

  • 3 Tbsp thinly sliced pepperoncini
  • ½ small red onion, in paper-thin rings
  • ¼ cup loosely packed, roughly chopped parsley leaves
  • 1 to 2 Tbsp roughly chopped fresh mint leaves
  • 2 oz Feta cheese
  • 1½ tsp finely chopped fresh oregano leaves
  • pita chips or warmed pita breads sliced into wedges , to serve

| Preparation – Tzatziki | Grate cucumber on largest holes of a box grater and place in mesh strainer; press firmly to squeeze out any excess water and set aside. In the bowl of a food processor, combine yogurt, garlic, lemon juice, olive oil, dill and mint leaves; process until smooth and combined. Place in small bowl, stir in strained cucumber and kosher salt and season to taste with pepper and more salt as needed. Place in refrigerator until ready to use.

| Preparation – Hummus and Salad Layers | Place vinegar and olive oil in a small jar, cover tightly with lid and shake until emulsified; season to taste with salt and pepper and set aside. In a shallow baking dish (about 9-by-11 inches), spread hummus on bottom in even layer. Spoon tzatziki over top and spread in an even layer. In a large bowl, combine tomatoes, lettuce, olives, cucumber and pepper; add a small amount of the vinegar and oil dressing and toss to coat vegetables; add a little more dressing as needed and season with salt and pepper. Using your hands, layer salad evenly over top of the tzatziki.

| To Serve | Distribute desired amount of pepperoncinis and red onion rings over top, then sprinkle with parsley and mint leaves. Crumble Feta over top, sprinkle on oregano and season with more salt and pepper, to taste. Serve immediately alongside pita chips or warmed pita breads.

Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.