Greek Lentil Salad
When you're short on time but still want a nutritious meal, this Greek lentil salad recipe is a lifesaver. Topped with olive oil, lemon juice, and feta cheese, it makes a perfect light lunch or a satisfying dinner ready in 20 minutes!
Ingredients
Servings
- 400 grams (1 can) brown lentils (from a can)
- 240 ml cherry tomatoes (sliced in half)
- 240 ml cucumber (peeled and sliced into even pieces (use a medium to small cucumber or half a large one))
- 120 ml roasted red peppers (thinly sliced (from a jar or the deli))
- 60 ml red onion (chopped into small even pieces)
- 60 ml Kalamata olives (sliced in half)
- 60 ml green olives (sliced in half)
- 120 ml feta cheese (sliced into even cubes or crumbled)
- 60 ml parsley (fresh, finely chopped)
- 1 tbsp mint (fresh, finely chopped)
- 60 ml extra virgin olive oil
- 1 lemon (juice)
- 1 pinch salt
- 1 pinch pepper
Instructions
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Prepare your dressing by whisking the olive oil, lemon juice and seasonings. Set aside.
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Rinse the canned lentils to remove any of the juices. Drain well and place in a large bowl.
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Chop the fresh vegetables into even chunks and finely chop the fresh herbs.
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Add the vegetables, fresh herbs and cheese to the bowl and the lentils.
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Pour the dressing over the Greek lentil salad.
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Stir everything until well combined and serve.
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Notes
Committed to this collection by the hand of Hunter.
