Greek Lentil Salad
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This Greek lentil salad is one of my go to dishes whenever I need something nutritious and filling that comes together in under an hour. The beauty of this recipe is how straightforward it is, plus lentils are incredibly affordable and packed with protein and fiber, making them perfect for keeping you satisfied. I love that you can prep everything in just twenty minutes, then let the flavors meld while the lentils cook. The combination of fresh cucumber, tangy feta, and a bright red wine vinegar dressing reminds me of sunny Mediterranean afternoons, and honestly, it tastes even better the next day.
Ella x
Ingredients
- 400lentils
- 250canned tomatoes
- 1onion
- 2cucumber
- 100feta cheese
- 100red wine vinegar
- 50olive oil
- 1dried oregano
- 1dried parsley
- 1salt
- 1black pepper
- 20lemon juice
- 1garlic
Detail level
Instructions
- 1
Rinse the lentils and cook them in boiling water until tender, about 20 minutes. Drain and set aside to cool.
- 2
In a large bowl, combine the cooled lentils, canned tomatoes, diced onion, sliced cucumber, crumbled feta cheese, and chopped fresh parsley.
- 3
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper to make the Greek dressing.
- 4
Pour the Greek dressing over the salad and toss to combine.
- 5
Just before serving, sprinkle the minced garlic over the top of the salad and toss again to distribute.
- 6
Serve the salad chilled, garnished with additional fresh parsley if desired.
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