Greek Lentil Salad

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Greek Lentil Salad is prepared with creamy feta and dressed with a delectable lemon honey sauce. It's quite simple to make and has delectable Mediterranean flavors. Prepare a large quantity in advance for a nutritious lunch or dinner every day of the workweek. It can be prepared in about 30 minutes! 
This Greek lentil salad dish is certainly worth adding to your weekly routine if you're seeking for a quick and nutritious lunch or dinner or you're attempting to include more meatless meals on your menu.

This chilled lentil salad is very simple to make and is made with Mediterranean ingredients like feta, red onion, fresh parsley, and lemon.

This zingy Mediterranean lentil salad will not disappoint, whether you are a seasoned lentil eater or a complete novice! It's a delicious way to put some beneficial things on your plate because it's packed with fresh and zesty flavors.

Why we love this lentil feta salad recipe

  • Quick and simple: This wonderful salad only needs around 15 minutes to create and is made with lentils in a can.
  • Plan ahead: To enjoy this salad throughout the week, prepare a large quantity. It keeps for days in the fridge and is excellent for meal preparation.
  • An excellent crowd-pleaser Excellent for entertaining at barbecues, picnics, and potlucks. This salad is always praised by everybody!
  • Healthy: This lentil and feta salad is vegetarian and an excellent dose of iron, fiber, protein, and healthy fats. It is also filling and rich with nutrients.
  • Such a treat! This lentil tabbouleh is bursting with Mediterranean flavors and mouthwateringly delicious. It's the kind of salad you could eat for days on end, especially with some pita chips that are crispy!

Ingredients

For the salad:

  • 2 19 oz cans of lentils drained and rinsed
  • 1 cucumber halved and sliced
  • 1 pint cherry tomatoes halved
  • 1/4 medium red onion diced
  • 3/4 cup crumbled feta cheese
  • 2 cups finely chopped fresh parsley

For the dressing:

  • 2/3 cup extra virgin olive oil
  • Juice of one lemon
  • 1 teaspoon 
  • 1 garlic clove minced
  • 1/2 teaspoon salt

Instructions

  1. In a big bowl, combine all the salad's components.
  2. In a little bowl or jar, combine the dressing's components. Toss the salad with the desired amount of dressing (I used only half).
  3. Allow it sit in refrigerator for at least 30 minutes to allow flavors to meld for the best flavor.

Recipe Tips for Cold Lentil Salad

  • I advise letting the salad sit for at least 30 minutes so that the flavorful ingredients can fully meld together. The longer it sits, the better it usually tastes.
  • You will need around 4 cups of cooked green or brown lentils if you decide to make the lentils from home rather than using canned.
  • On this salad, I barely applied half of the dressing. If you have any leftovers, you can always make another batch of this lentil salad or use them on another salad. They also taste wonderful with pasta or quinoa salad. For up to two weeks, it should keep nicely in the refrigerator.
  • The calorie count assumes that the dressing is consumed in its entirety. The nutritional information will change if you decide to use less. 
  • I adore pairing my handmade pita chips with this lentil salad. To get ready: Pita wedges should be brushed with olive oil, fresh garlic, or garlic powder, salt, and pepper. For about 5 to 10 minutes, bake at 375 degrees F, or until crisp and lightly browned.

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