Greek Lentil Salad
This easy to make Greek lentil salad combines classic Mediterranean flavors with hearty lentils to create a tasty and filling salad.
Ingredients
- 1 cup French green lentils
- 3 cups water
- ½ teaspoon salt
- 1 clove garlic
- 1 bayleaf
- 4 Persian cucumbers diced
- 1 cup cherry tomatoes sliced in half
- ½ cup red onion diced
- ½ cup kalamata olives sliced in half
- ½ cup feta cheese
For the Dressing:
- ¼ cup red wine vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- 1 tablespoon honey
- 1 teaspoon oregano
- ¼ teaspoon salt
- 3 tablespoons extra virgin olive oil
- black pepper to taste
Instructions
- Add the water, lentils, bayleaf, 1 clove garlic and ½ teaspoon of salt to a saucepan. Bring the lentils to a boil, cover with a lid and reduce the heat to low.
- Simmer for 20-25 minutes until the lentils are tender. Drain excess water, and discard the bayleaf and garlic clove. Allow the lentils to cool for a few minutes.
- Make the dressing. Whisk together the red wine vinegar, dijon mustard, minced garlic, honey, oregano, salt, extra virgin olive oil and pepper.
- Add the lentils, cucumbers, red onion, tomatoes, olives, feta cheese and dressing to a large mixing bowl.
- Mix together until combined. Serve room temperature or cold from the fridge.
Video
Notes
- Greek lentils salad stores well for up to 1 week in the fridge.
- The flavors will continue to grow as the ingredients marinate together over time.
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