Greek lentil salad

By Greta Podleski
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YIELDS
9 CUPS OF SALAD

Ingredients

  • 4 cups cooked brown lentils (or 2 cans, 19 ounces/540 milliliters EACH; drain and rinse well)
  • 1 1/2 cups quartered grape tomatoes
  • 1 1/2 cups peeled and diced English cucumber
  • 1 cup diced green bell peppers
  • 3/4 cup diced or very thinly sliced red onions
  • 1/2 cup Kalamata olives
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint leaves*
  • 1 cup light or regular feta cheese, crumbled (113 grams)

Dressing:

  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons liquid honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon each sea salt and freshly ground black pepper

Directions

  1. In a large bowl, combine all salad ingredients and mix well.
  2. Whisk together all dressing ingredients in a small bowl or measuring cup. Pour over salad and stir gently. Cover and refrigerate for at least two hours before serving.

 *You can use fresh dill instead of mint, but reduce the amount to three tablespoons.

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