This salad is a great way to use up some of that summer garden produce. I used lemon cucumbers because that’s what I had from my garden, but any cucumber variety will work nicely. Spinach bunches can vary quite a bit in size, so make adjustments if what you have seems like too much or not enough.

You can use store-bought hummus, but if you have time to make your own, it’s worth the extra effort. This salad is especially good with warm hummus spooned over the top. The hummus acts as a type of dressing and helps the salad feel more substantial.

Summer Spinach Salad with Hummus

Serves 4

1 ½ bunches spinach, washed and thoroughly dried

2 cups basil, chopped

1/3 cup parsley, chopped

3 cups garden tomatoes, halved

3 lemon cucumbers, sliced

¾-1 cup feta cheese, crumbled

1 tsp Aleppo pepper (or red pepper flakes)

1 Tb lemon juice

1 Tb olive oil

3-4 pinches salt

Hummus

Chop the spinach into roughly bite-sized pieces. Toss altogether with the herbs, tomatoes, cucumbers, and feta. Sprinkle the Aleppo, lemon juice, olive oil, and salt over the top. Toss to combine. Taste and adjust the lemon and salt as necessary.

Serve each portion of salad onto a plate or bowl. Spoon several dollops of hummus on top of each individual portion of salad. Sprinkle the hummus with a little additional Aleppo pepper. Enjoy!