Recipes
Greek Lentil Salad
Salad
Mediterranean
Ingredients
Salad:
4 cups of Black (Beluga) lentils, cooked (al dente)
2 cups of Feta cheese, drained, crumbled
1 cup of Kalamata olives, pitted, chopped
1 cup of red bell peppers, diced
2 cups of cucumber, peeled, diced
2 cups of large fresh tomato, diced
1/2 cup of red onion, finely diced
Dressing
1/2 cup of balsamic vinegar
3/4 cup of good extra virgin olive oil
1 large clove of garlic, minced
salt and freshly ground black pepper, to taste
2 tbsp. of fresh oregano, chopped
1 tbsp. of fresh thyme, chopped
1/2 cup of flat leaf parsley leaves, chopped
Instructions
-
Gently toss the salad ingredients together in a large bowl. Whisk together the dressing ingredients in a smaller mixing bowl until nicely incorporated. Pour about half the dressing over the salad ingredients and gently stir to coat the salad lightly. Taste the salad and add more dressing to taste. Serve salad within an hour*. Makes 10-12 servings.
Notes
*If making this salad ahead of time, do not dress the salad until just before serving. Keep the salad in an airtight container in the refrigerator and then dress it.
