Greek Style Lentil and Kalamata Salad
French lentils with cherry tomatoes, cucumbers, olives, and a lemon-oregano dressing.
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Ingredients
- 1 cup French green lentils (Puy)
- 1 cup Cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup Red onion, finely minced
- 1/2 cup Feta cheese, crumbled(optional)
- 1/3 cup Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dried oregano
- 1 clove Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1/2 teaspoon Salt and black pepper
Instructions
- 1
Rinse the lentils thoroughly under cold water to remove any debris.
- 2
Place lentils in a pot with 3 cups of water; bring to a boil, then simmer for 20-25 minutes until tender but firm.
- 3
Drain the lentils and rinse with cold water to stop the cooking process, then set aside to dry.
- 4
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper to create the dressing.
- 5
In a large mixing bowl, combine the cooled lentils, cherry tomatoes, cucumber, red onion, and Kalamata olives.
- 6
Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
- 7
Fold in the crumbled feta cheese and fresh parsley just before serving.
- 8
Let the salad sit for at least 15 minutes to allow the flavors to meld together.
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