greek lentil salad

An absolutely delicious and super healthy Greek lentil salad recipe with feta cheese and fresh vegetables. Whether eaten as a snack, side or light vegetarian meal, this super easy feta lentil salad recipe never fails to impress!

Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata)

brown lentils, picked and rinsed (14 oz.)

bay leaf

2-3 peppers (red, orange, yellow), roasted and sliced

feta cheese, crumbled (9 oz.)

cherry tomatoes,

red onion, chopped

parsley (or dill), chopped

mint,

kalamata olives, pitted and sliced

salt and pepper

tbsps extra virgin olive oil

tbsps red wine vinegar

sweet paprika

To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!

In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.

To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.

When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled slightly place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving. Enjoy!

This Greek lentil salad features marinated lentils that soak up a zesty dressing, then tossed with crisp veggies and feta for a protein-packed, heart-healthy meal full of Mediterranean flavor.

Greek Lentil Salad (Dressing Marinade)

lentils

cherry tomatoes (quartered)

bell pepper (green or yellow — diced)

cucumber (diced)

½ red onion (thinly sliced)

Kalamata olives

feta cheese (or non-dairy feta)

extra virgin olive oil

red wine vinegar (or apple cider vinegar)

Dijon mustard (or yellow mustard)

honey (or maple syrup)

oregano

salt (or

make the dressing

Make the Dressing: To a large mixing bowl, add 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper. Whisk well.

marinate lentils

Marinate the Lentils: Stir in 2 cans lentils — drained &amp; rinsed — shake off as much water as possible. Set aside to marinate while you prep the vegetables.

Chop and add Veggies

Chop and add Veggies: Chop 2 cups cherry tomatoes, 1½ cups cucumber, ½ red onion, ⅓ cup Kalamata olives, 1 cup bell pepper and add to bowl with lentils. Toss until combined.

Serve with Feta

Serve with Feta: Crumble in 4 ounces feta cheese, give it a final toss and transfer the salad to a serving bowl or platter. Serve right away, or cover and refrigerate to let the flavors meld even more.

You say to marinate the lentils am I marinating in the dressing?

This salad is DELICIOUS!!!  Honestly, after making it, and eating a serving, I couldn't resist going back for more bites. I served some to my husband as well and he loved it! And extremely healthy. I'm so glad I came across this. I will make again and again. I also used red pepper and cucumber from my garden (and subbed green onion for the red b/c I had harvested this as well). I didn't have tomatoes but subbed napa cabbage b/c I had it, and it was perfect. MAKE THIS. You will LOVE it!!!

So delicious! Randomly saw this recipe on Facebook.  Pretty easy to put together. Will be part of my meal prep rotation for sure

I love Greek salads . I love lentils. Best of both worlds.

Thank you! I will be trying this recipe tonight. So looking forward to it! Ciao!

Have been looking for a tasty lentil salad and think I've found the one! I made a couple of changes to the printed recipe by adding roasted red peppers from a jar as raw peppers give me indigestion, and pomegranate  molasses  as no honey in the cupboard.  Next time I will rinse the vinegar off the pepper and jarred olives as it tasted a bit sharp. However, this not so noticeable  after leaving it in the fridge for a few hours. I expect it will be even better tomorrow,  like most veggie recipes! I made enough for two which still gave a large bowl full.

I haven't made it yet but we have carry in every Sabbath. I am an Adventist,  that what we fix for lunch, no meat

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