Forks over knives

Greek Salad Board

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Serve this informal salad board as an appetizer at your next Mediterranean feast or anytime you’re craving a healthy no-fuss dinner that you can eat with your hands. Opt for the freshest produce you can find, and feel free to swap in whatever vegetables are currently in season near you. To really dial up the fresh factor, make your own pita bread and oil-free hummus to serve alongside the veggies. Green Goddess Dip also pairs well with this platter.

By Shelli McConnell,

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Ingredients

  • 4 small roma tomatoes, quartered
  • 4 mini bell peppers, halved and seeded
  • ½ of an English cucumber, thinly sliced (1½ cups)
  • 1 cup oil-free hummus
  • ½ cup canned chickpeas, rinsed and drained
  • ¼ cup slivered red onion
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon chopped fresh oregano
  • Freshly ground black pepper, to taste
  • 2 whole wheat pita bread rounds, warmed and cut into wedges
  • Lemon wedges

Instructions

  • Arrange the first seven ingredients (through pine nuts) on board. Sprinkle with oregano and black pepper. Serve with pita and lemon wedges.
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About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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