Greek Lentil Salad
A no-cook Greek lentil salad with crunchy vegetables, roasted red peppers, feta and fresh herbs, tossed in a simple lemon and olive oil dressing. Ready in 20 minutes.
Servings 4 (as a side)
Calories 291kcal
Ingredients
- 1 can lentils (240 g size)
- 1 cup cherry tomatoes sliced in half
- 1 cup cucumber peeled and sliced into even pieces (use a medium to small cucumber or half a large one)
- ½ cup roasted red peppers thinly sliced, (from a jar or the deli)
- ¼ cup red onion chopped into small even pieces
- ¼ cup Kalamata olives sliced in half
- ¼ cup green olives sliced in half
- ½ cup feta cheese sliced into even cubes or crumbled
- ¼ cup parsley fresh, finely chopped
- 1 tablespoon mint fresh, finely chopped
For the dressing:
- ¼ cup extra virgin olive oil
- 1 lemon juice
- 1 pinch salt
- 1 pinch pepper
Instructions
- Whisk the olive oil, lemon juice, salt and pepper in a small bowl. Set aside.¼ cup extra virgin olive oil, 1 lemon, 1 pinch salt , 1 pinch pepper
- Rinse the canned lentils under cold running water, drain well and place in a large bowl.1 can lentils
- Add the prepared tomatoes, cucumber, roasted peppers, red onion, olives, parsley, mint, parsley and feta.1 cup cherry tomatoes, 1 cup cucumber, ½ cup roasted red peppers, ¼ cup red onion, ¼ cup Kalamata olives, ¼ cup green olives, ½ cup feta cheese, ¼ cup parsley, 1 tbsp mint
- Pour over the dressing and toss gently to combine. Taste and adjust the seasoning before serving.
Notes
- Make ahead: Keep the feta and dressing separate and add just before serving.
- Storage: Refrigerate in an airtight container for up to two days.
- Lemon: Start with the juice of one lemon, then adjust to taste.
Nutrition
Serving: 1serve | Calories: 291kcal | Carbohydrates: 20g | Protein: 8g | Fat: 21g | Saturated Fat: 5g