Greek Lentil Salad

Greek Lentil Salad

Being Greek, I guess you can imagine I’ve had my fair share of Greek salads growing up.  I always loved the combination of fresh tomatoes, crunchy cucumbers, salty olives and creamy feta.  It’s a staple at my mom’s house even today.  Today I am giving this classic salad a twist, and combining it with lentils.  This boosts the protein content, and makes it a filling meal for lunch or dinner.

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This meal went over really well with my son as well.  It’s funny, he started eating olives as a toddler and I found it a strange liking for a boy his age.  My father is from Kalamata, and he still has family living there, including his brother.  To this day, my family in Greece grows Kalamata olives and ships them to Canada for us.  We are so spoiled, because seriously, I have never tasted better quality cold-pressed extra virgin olive oil.  We love drizzling it on fresh vegetable salads!

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This is a great summer salad that is really simple to whip up.  If you’re really short on time, you can use organic canned lentils instead of dried. It is essential, however, that you use fresh herbs! It gives great flavour to the feta and the rest of the salad.  I used garden oregano here, as my little garden is GROWING! Woohoo!

 You can also easily veganize this salad by either omitting the feta or making a plant-based feta such as this one from Happy Herbivore.

Greek Lentil Salad

Yield: 6-8 servings

Ingredients

  • 1 cup du Puy lentils
  • 1 pint grape or cherry tomatoes, halved
  • 1 English cucumber, sliced then halved
  • 1/2 cup kalamata olives, halved and pitted
  • 4 tablespoons chopped fresh oregano
  • 8 ounces organic feta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons extra virgin olive oil

Instructions

  1. Place the lentils in a saucepan with 4 cups of water and bring to a boil. Reduce heat and simmer for approximately 20 minutes, or until lentils are tender. Strain and set aside to cool.
  2. In a large bowl, combine tomatoes, cucumber, olives, oregano, feta, salt, pepper, and cooled lentils. Top with olive oil. Stir gently to combine.
  3. Place in the refrigerator to chill before serving.
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Greek Lentil Salad

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Comments

  1. I couldn’t enter a ‘like’, as it just kept saying ‘loading…’. :-(
    WONDERFUL idea, Sophia ! – what a super thing to do, to add lentils. Clever old you ! :-D

    • Sophia | Love and Lentils says:

      Oh no, I wonder what is going on with my like feature?? Always something it seems, haha!
      Glad you like the recipe!

  2. A beautiful salad! And I love the addition of lentils! So smart.

    • Sophia | Love and Lentils says:

      Thank you so much! We love this salad around here. ;)

  3. We went on our honeymoon to Athens and the Greek Islands. We loved it – beautiful landscapes, kind people and amazing food. What a great twist on a Greek salad! Will have a go soon.

  4. I made it & loved it! It was very Yum yummmm!

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