Greek Lentil Salad

This is a great refreshing salad. Also a great alternative to the pasta version. I got the recipe from Yum & Yummer. You can get the cookbook at Costco or here. Her recipes don’t disappoint!

This salad is great for the summer! I served it with Greek Chicken Kebabs on the grill 🙂

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 20. min prep
    • Rating: Easy
  • Ingredients & availability
    • 18 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Measuring cups/spoons
  • Mixing bowls
  • Can opener
  • Knife
  • Cutting board

The Recipe

Time: ~20 min. + 2 hours chilling time = 2 hours + 20 min.

Servings: 9 cups

Calories/cup: ~ 209

Ingredients:

  • 4 cups brown lentils cooked (I used chickpeas instead – 2 cans 540 mL each, drained and rinsed)
  • 1 1/2 cups grape tomatoes quartered
  • 1 1/2 cups English cucumber peeled, diced
  • 1 cup green pepper, diced
  • 3/4 cup red onion, diced or thinly sliced
  • 1/2 cup Kalamata olives pitted
  • 1/3 cup parsley fresh, chopped
  • 1/3 cup mint fresh, chopped (I used dill instead)
  • 4 oz feta cheese, crumbled

DRESSING:

  • 3 tbsp. olive oil
  • 3 tbsp. lemon juice
  • 1 tbsp. apple cider vinegar
  • 2 tsp liquid honey
  • 1 tsp Dijon mustard
  • 1 tsp minced garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp each sea salt and ground black pepper

Directions:

  1. Combine all salad ingredients in a large bowl and mix well.
  2. Whisk the dressing ingredients together and pour over salad and stir gently. Cover and refrigerate for at least 2 hours before serving.