Description
A refreshing and nutritious Greek Lentil Salad with Feta, perfect as a light lunch or a side dish. This salad combines tender lentils with crisp cucumber, juicy cherry tomatoes, tangy feta cheese, and a zesty oregano vinaigrette, creating a harmonious blend of Mediterranean flavors that can be served chilled or at room temperature.
Ingredients
Scale
Salad Ingredients
- 1 cup lentils
- 1/2 cup feta cheese, crumbled
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Rinse Lentils: Rinse the lentils thoroughly under cold running water to remove any debris or dust.
- Cook Lentils: Place the rinsed lentils in a pot of boiling water and cook for 20-25 minutes until they are tender but not mushy.
- Drain and Cool: Drain the cooked lentils well and allow them to cool completely before assembling the salad.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled lentils with diced cucumber, halved cherry tomatoes, finely chopped red onion, and crumbled feta cheese.
- Prepare Dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until well emulsified.
- Toss Salad: Pour the dressing over the lentil mixture and toss gently until everything is evenly coated.
- Serve: Serve the salad chilled or at room temperature for a fresh and flavorful dish.
Notes
- The lentils should be cooked until tender but still hold their shape to avoid a mushy salad.
- You can use brown or green lentils for best texture and flavor.
- Adjust the amount of salt and pepper according to your taste preference.
- For added freshness, garnish with chopped fresh parsley or mint if desired.
- This salad can be stored covered in the refrigerator for up to 2 days.
