Lentil Salad With Feta (Printable Recipe)
Fresh lentil salad with feta, olives, cucumbers and tomatoes, ready in 15 minutes.
# Ingredients You'll Need:
→ Salad Base
01 -
3 cups cooked brown lentils
02 -
1 pint multicolored cherry tomatoes, halved
03 -
1 ½ cups chopped English cucumber
04 -
½ cup coarsely chopped pitted Kalamata olives
05 -
½ cup thinly sliced red onion
06 -
½ cup crumbled feta cheese
07 -
½ teaspoon salt, divided
08 -
½ teaspoon ground pepper, divided
→ Dressing
09 -
3 tablespoons red-wine vinegar
10 -
1 tablespoon finely chopped shallot
11 -
½ teaspoon minced garlic
12 -
½ teaspoon honey
13 -
¼ cup extra-virgin olive oil
# Steps to Follow:
01 -
In a large bowl, mix together the lentils, cherry tomatoes, cucumber, olives, red onion, feta cheese, and 1/4 teaspoon each of salt and pepper.
02 -
In a small bowl, whisk together the red-wine vinegar, shallot, garlic, honey, and remaining 1/4 teaspoon each of salt and pepper.
03 -
Gradually whisk in the olive oil until the dressing is fully emulsified.
04 -
Gently stir the dressing into the lentil mixture. Serve immediately or cover and refrigerate for up to 5 days.
# Extra Tips:
01 -
To cook lentils: rinse 1 cup dry brown lentils and combine with 4 cups water in a saucepan. Bring to a boil, then simmer for 20–25 minutes until tender. Drain and cool before using.