Love Greek salad? Hummus? Need a fresh way to enjoy summer tomatoes, cucumbers and red peppers? Look no further! You don’t usually think low-cal, healthy when thinking of dips but this knock-out gorgeous dip really is! To make it, layer your favorite hummus in the bottom of a pretty glass. Top with all the fixins’ of Greek salad: diced cucumber, sliced Kalamata olives, chopped roasted red peppers, crumbled feta and a handful of quartered cherry heirloom tomatoes and diced red onion. Let the tomatoes drain a bit before assembly to reduce their moisture content. I added different toppings to mine: fresh oregano leaves, toasted pine nuts, diced avocado, a few turns of the pepper mill. I offered lemon wedges on the side. I served mine with grilled sourdough bread that we brushed with olive oil on both sides, then toasted over a hot grill for about a minute and a half, turning often. Finish it with a sprinkle of sea salt and cut into triangles. I found it handled the weight of the dip ingredients better than pita. This dip is so easy, you don’t need a recipe. Dig in! Clothing optional.