Horiatiki Salad with Beet Hummus

Step 1

Make the beet hummus: Process beets, parsley, tahini, lemon zest and juice, garlic, salt, and pepper in a food processor until smooth, about 45 seconds, stopping to scrape down sides as needed. With processor running, gradually add oil through food chute until combined and smooth. Set aside.

Step 2

Make the salad: Stir together shallot, 1 tablespoon vinegar, and 1 tablespoon water in a small bowl. Let stand at room temperature while preparing salad.

Step 3

Gently toss together tomatoes, cucumbers, feta, olives, oil, salt, pepper, shallots and pickling liquid, and remaining 2 tablespoons vinegar in a large bowl. To serve, spread 3 tablespoons of the beet hummus on each of 4 plates; top each with 1 3/4 cup salad along with any juices in bottom of bowl. Garnish salads with oregano and parsley, and drizzle with oil. Serve with bread.