Traditional Greek salad is so delicious on its own—the creaminess of the feta against the crunchy cucumber and sweet tomatoes is a perfect combination. And adding lentils is an easy way to up the protein. This classic salad is just the lunchtime pick-me-up I need to give me energy to attack the rest of the day. Add grilled salmon, chicken, or shrimp for even more of a protein boost if you're extra hungry.
Makes 6 to 8 servings
2 cups lentils du Puy
6 tbsp extra virgin olive oil
Zest of 2 lemons
6 tbsp fresh squeezed lemon juice
4 tbsp chopped fresh oregano
2 tbsp chopped flat leaf parsley
2 tbsp chopped fresh mint
1 small red onion, chopped
1 garlic clove, grated or minced
½ pint of grape or cherry tomatoes, halved
½ greenhouse cucumber (or mini seedless cucs), cut in ¼ inch cubes
6-8 oz feta cheese
Salt and fresh ground pepper
1. Place the lentils in a saucepan with 4 cups of water and bring to a boil. Reduce heat and simmer for approximately 20 minutes, or until lentils are tender. Strain and set aside.
2. Whisk olive oil, zest, lemon juice, salt, and pepper together in a bowl. It should be well seasoned (heavily salted and peppered) as it will be tossed with the rest of the ingredients.
3. Add vinaigrette to the lentils and allow lentils to fully cool. When cooled, add the chopped herbs, onion, tomatoes, and the cucumber. Stir gently to combine.
4. Transfer salad to a large serving platter and crumble feta over the top.
What's your favorite way to use lentils? Share your tips in the comments!