Seed the cucumber and dice it into 1/2-inch cubes, keeping them separate from other ingredients. Dice the Roma tomatoes into similar-sized pieces, removing excess seeds and juice to prevent a watery salad. Finely dice the red onion into 1/4-inch pieces and mince the garlic clove. Roughly chop the fresh mint, reserving about 1 tablespoon for garnish. Halve the kalamata olives if they're whole. Having all ingredients prepped and ready ensures the salad comes together quickly and the flavors blend properly.

In a medium bowl, combine the prepared cucumber, tomato, red onion, kalamata olives, most of the chopped mint (reserving garnish), and minced garlic. Drizzle with olive oil and red wine vinegar, then sprinkle with dried oregano, salt, and freshly ground black pepper. Gently toss everything together until well combined. I like to let this mixture sit for a few minutes so the flavors start to meld and the vegetables begin to release their natural juices—this creates a more cohesive, flavorful topping.

Spread the hummus evenly on a serving plate or shallow bowl, creating a smooth base layer about 1/2-inch thick. Using a slotted spoon, carefully spoon the Greek salad mixture over the hummus, allowing excess liquid to drain away so the dip doesn't become too watery. The slotted spoon is key here—it prevents the salad from releasing all its liquid directly onto the hummus, which would make the dip soggy.

Top the assembled dip with the reserved feta cheese crumbles and remaining fresh mint. Give the plate a final seasoning check and adjust salt and pepper if needed. Serve immediately alongside warmed pita bread cut into triangles for dipping. The warm pita will complement the cool, fresh salad topping beautifully.