To make the tomato salad, dice one half of the cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper, to taste, and stir to combine. Cover and place in refrigerator until ready to use.

To make the tzatziki, shred the remaining cucumber with a box grater and place in a fine-mesh sieve over a bowl. Sprinkle with salt and leave for 15 minutes to remove some of the excess water from the vegetable. Squeeze and place in another large bowl. Add Greek yogurt, minced garlic, mint, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and place in refrigerator until ready to use.

To assemble to dip, spread the hummus into a uniform layer on a small serving platter (or in an 8” x 8” casserole dish).

Top the hummus with an even layer of the tzatziki.

Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the tzatziki.

Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley.

Serve immediately with vegetable crudités and/or toasted pita bread for dipping. Enjoy!