Greek Lentil Salad Recipe
Greek Lentil Salad adds a fresh and vibrant twist to classic lentil dishes, bringing Mediterranean flavors front and center. This salad combines hearty lentils with crisp vegetables and briny olives for a satisfying and flavor-packed meal. Its blend of textures—from tender lentils to crunchy veggies—creates a dish that’s both comforting and lively.
Equipment
- Medium pot To cook lentils
- Large Bowl To combine salad ingredients
- whisk To make the dressing
- Knife and cutting board To prepare vegetables and herbs
Ingredients
- 1 cup Puy lentils or green lentils rinsed and cooked until tender but firm
- 3 tablespoons extra-virgin olive oil for dressing and coating salad
- 2 tablespoons fresh lemon juice adds bright acidity
- 1 cup Kalamata olives pitted and halved
- 1 cucumber diced, for cooling crunch
- 1 cup cherry tomatoes halved, sweet and juicy
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoons fresh oregano finely chopped
- 1 clove garlic minced
- ½ cup feta cheese crumbled, added just before serving
- ¼ small red onion or shallot thinly sliced, optional; soak in lemon juice to mellow
- salt and pepper to taste
Instructions
- Rinse lentils well and simmer in water or vegetable stock until tender but still firm, about 20-25 minutes. Drain and rinse under cold water to stop cooking and remove starch. Cooling the lentils helps maintain shape and prevents mushiness.
- Dice cucumbers and halve cherry tomatoes. Thinly slice red onion or shallots if using, and soak briefly in lemon juice to mellow sharpness. Chop fresh parsley and oregano finely.
- Whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper to make the dressing. This brightens the salad and ties the flavors together.
- In a large bowl, toss the cooled lentils with vegetables, Kalamata olives, and herbs. Pour dressing over and stir gently to coat thoroughly. Combining while lentils are cool helps them absorb the dressing without softening further.
- Crumble feta cheese on top right before serving to retain its creamy texture and saltiness, adding a smooth, tangy contrast.
- Refrigerate the salad for at least 30 minutes to let flavors meld. Serve chilled or at room temperature for best taste.
Notes
- This salad is naturally gluten-free and vegetarian; omit feta or substitute with vegan feta for a vegan option.
- Make ahead for 1 day to allow flavors to meld fully; add feta just before serving to maintain texture.
- Use green or Puy lentils for best texture; canned lentils can be used but handle gently to avoid mushiness.
- If salad tastes flat, add a pinch of sugar or honey, or increase lemon juice and salt gradually. Marinating onions in lemon or vinegar also enhances flavor.
- Store in airtight containers for 3-4 days refrigerated; keep feta separate if possible. Lentils freeze well alone but not vegetables or feta.
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