Ninety-four degrees and nothing gets turned on
Spread a cup and a half of hummus across a platter, then layer torn deli turkey, halved cherry tomatoes, diced cucumber, feta, and olives over it. Drizzle olive oil and lemon and cut four pitas into wedges.
Fifteen minutes, one platter, one knife. Everyone scoops. Nobody would call it cooking, and in a week when the kitchen is already ninety degrees that is the right dinner to be making.
Ingredients
The recipe serves 4. Plan on about 15 minutes, no cooking.
- 1 1/2 cups hummus
- 4 pita breads, cut into wedges
- 8 oz sliced deli turkey or rotisserie chicken, torn
- 1 cup halved cherry tomatoes
- 1 cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup kalamata or black olives, halved
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
How to Make It
- Spread the hummus across the bottom of 4 plates or one large platter.
- Scatter the torn deli protein over the hummus.
- Add the tomatoes, cucumber, feta, and olives in small piles.
- Whisk the olive oil and lemon juice and drizzle it over the top.
- Tuck the pita wedges around the edge for scooping and serve.
Timing Before Practice
Start about 15 minutes out; this is all assembly, so it is ready almost as fast as you can chop.
- T-minus 15: dice the cucumber and halve the tomatoes
- T-minus 8: spread hummus and layer the toppings
- T-minus 3: drizzle, add pita, and serve
Make It Ahead or Save Leftovers
Prep the components ahead and these plates come together in minutes.
- Chop the vegetables earlier and store them covered
- Keep pita separate so it stays soft, not soggy
- Pack leftover toppings into a pita pocket for lunch
- Serve with: grapes, a handful of pretzels
Parent Tip
Warm the pita for 15 seconds so the wedges fold and scoop without cracking.
Make it fit tonight
Small changes that make this one fit your night
Pita warmed fifteen seconds
A quick warm makes the wedges bend and scoop instead of snapping in half.
Vegetables chopped after lunch
Do the cucumber and tomatoes early, cover them, and dinner is a two-minute layering job.
One corner left plain
Leave a section of hummus with nothing on it for the kid who objects to olives.
Rotisserie chicken instead of deli turkey
Torn chicken off the bird is cheaper per ounce and tastes better on the platter.
Leftovers pushed into a pita pocket
Everything left on the platter becomes a filled pocket for tomorrow's lunch bag.
Plan the next step
Find more no-cook dinners
Use the planner to gather meals that skip the stove entirely.