Best 2 Greek Lentil Salad Recipes

Dive into the vibrant flavors of the Mediterranean with the refreshing Greek lentil salad, a delightful fusion of textures and tastes. As a plant-based protein powerhouse, lentils take center stage, complemented by a symphony of fresh vegetables, aromatic herbs, and tangy dressing. This flavorful salad is a celebration of Greek culinary heritage, offering a healthy and satisfying meal that transports you to the sun-kissed shores of Greece.

Here are our top 2 tried and tested recipes!

GREEK LENTIL SALAD

Greek Lentil Salad image

This is a delicious salad or side dish that may be kept for up to 3 days in the refrigerator, if covered. Just moisten with additional salad dressing when ready to use.

Provided by Heather

Categories Salad Beans Lentil Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

Ingredients

2 (15 ounce) cans brown lentils
1 cup crumbled feta cheese
½ (16 ounce) bottle Greek, or other vinaigrette salad dressing
1 English cucumber, peeled and diced
1 beefsteak tomato, diced
1 large red onion, diced

Steps:

Strain lentils and place in a large bowl. Pour in 1/2 of the salad dressing, and stir to coat. Place in the refrigerator while preparing other vegetables. Add feta cheese, cucumber, tomato, and red onion. Cover, and refrigerate for 1 hour.
Stir in remaining dressing when ready to serve. May be kept, covered, in the refrigerator for up to 3 days.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 27.1 g, Cholesterol 22.3 mg, Fat 15.8 g, Fiber 10.4 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 1054 mg, Sugar 8 g

GREEK LENTIL SALAD, MY WAY

Greek Lentil Salad, My Way image

This lentil salad is a favorite in my family. Either as a meal or as a salad. My husband sometimes adds capers &/or olives also. If there are leftovers (very rarely) it's a delicious addition to a green or mixed salad along with feta cheese. Tip: When buying dried lentils remember to always check the expiration date to make sure...

Provided by Maria *

Categories Other Salads

Time 45m

Number Of Ingredients 15

Ingredients

8 (250g) oz dry lentils
3 garlic cloves, cut in half
2 bay leaves
1 carrot, diced
2 small onions, finely chopped or 2-3 green onions, chopped
1 red or yellow pepper, diced
1 large tomato, peeled, seeded, squeeze dry & chopped
2 stalk(s) celery, diced or finely chopped
1 c parsley, chopped
1 tsp oregano
salt & pepper, to taste
DRESSING
1/4 c extra virgin olive oil
2 Tbsp white wine vinegar or balsamic
salt & freshly ground pepper

Steps:

1. Pick through the lentils and remove any tiny stones that might be there. Pour the lentils into a colander and rinse under running water. Then pour in a saucepan with the bay leaves, garlic & carrots. Cover with cold water and bring to a boil over medium-high heat.
2. Reduce heat and simmer for about 30 minutes, stirring occasionally until the lentils are tender. Then drain lentils, remove bay leaves and garlic (if desired). Rinse with cold water & set aside.
3. Chop onions, parsley & tomato. Dice celery stalks & red pepper, add to cooled lentils, add the oregano & gently toss.
4. For the dressing: mix the olive oil, vinegar with a dash or 2 of salt & pepper. Pour all the dressing over the salad and toss gently. Taste & add more salt & pepper if needed. Cover salad and chill.
5. When ready to serve place in a serving bowl, like I do or if serving guests place salad on a platter lined with lettuce or aragula leaves. drizzle a bit of olive oil & add feta cheese if desired.

Tips:

Use high-quality lentils. Puy lentils hold their shape well and have a slightly peppery flavor, making them a good choice for this salad.
Rinse the lentils thoroughly before cooking. This will help to remove any dirt or debris.
Cook the lentils according to the package directions. Be sure not to overcook them, as they should still have a slight bite to them.
Let the lentils cool completely before assembling the salad. This will help to prevent the salad from becoming watery.
Use a variety of vegetables in your salad. This will add flavor, color, and texture.
Don't be afraid to experiment with different dressings. A simple vinaigrette is a good starting point, but you can also try a creamy dressing or a Greek yogurt dressing.
Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.

Conclusion:

Greek lentil salad is a delicious and healthy salad that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also a good source of iron and calcium. With its vibrant flavors and colors, this salad is sure to be a hit at your next gathering. So next time you're looking for a healthy and satisfying salad, give Greek lentil salad a try.