Greek Lentil Salad with Feta and Tomatoes

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I adore this lentil salad with a Greek twist, featuring feta cheese and tomatoes. Feel free to incorporate additional vegetables to suit your taste. It stores excellently in the refrigerator, and any leftovers make for a fantastic lunch option.

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Prep Time 15

Cook Time 35

Additional Time 30

Total Time 1 20

Course Salad

Cuisine world cuisine

Servings

Calories 349 kcal

Ingredients

2 ½ cups green lentils, sorted and rinsed
1 pinch salt and ground black pepper to taste
1 bay leaf
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano
4 Roma tomatoes, chopped
1 small red onion, finely chopped
1 (8 ounce) package feta cheese, cubed

Instructions

Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.

Nutrition

Calories: 349kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 5gCholesterol: 25mgSodium: 347mgPotassium: 709mgFiber: 10gSugar: 5gVitamin C: 15mgCalcium: 181mgIron: 4mg

Keyword Greek Lentil Salad with Feta and Tomatoes

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Greek Salad Recipes

Greek Lentil Salad with Feta and Tomatoes