Greek Lentil Salad (Dressing Marinade)
Directions
- 1In a large mixing bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper until smooth.
- 2Stir in 2 cans of drained and rinsed lentils, shaking off as much water as possible.
- 3Set aside the lentils to marinate while you prepare the vegetables.
- 4Chop 2 cups cherry tomatoes, 1½ cups cucumber, ½ red onion, ⅓ cup Kalamata olives, and 1 cup bell pepper.
- 5Add the chopped vegetables to the bowl with the marinated lentils and toss until combined.
- 6Crumble in 4 ounces feta cheese and give the salad a final toss.
- 7Transfer the salad to a serving bowl or platter.
- 8Serve right away, or cover and refrigerate to let the flavors meld even more.
Ingredients
- 1 cans canned brown or green lentils
- 1 cups cherry tomatoes, quartered
- 0.5 cup bell pepper, green or yellow, diced
- 0.75 cups cucumber, diced
- 0.25 red onion, thinly sliced
- 0.17 cup Kalamata olives
- 2 ounces feta cheese or non-dairy feta
- 2 tablespoons extra virgin olive oil
- 1 tablespoons red wine vinegar or apple cider vinegar
- 0.5 tablespoon Dijon mustard or yellow mustard
- 0.5 tablespoon honey or maple syrup
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt or to taste
- black pepper
Equipment
large mixing bowlserving bowl or platter
Tips
- Marinate the lentils for 10-15 minutes to infuse flavor and remove the canned taste.
- Use firm lentils like brown or green varieties to maintain texture.
- Chop all vegetables into similar sizes for a balanced mix in every bite.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
- Enhance the dressing by swapping honey for maple syrup or adding lemon zest.
- Crumble and toss the feta directly into the salad so it blends into the dressing, adding creaminess and richness.
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