Greek Lentil Salad (Dressing Marinade)

why make this recipe

Greek Lentil Salad is a fresh, healthy, and satisfying dish. It is packed with protein, fiber, and vibrant vegetables, making it a great choice for a light lunch or a side dish at dinner. The flavors blend together beautifully with the dressing, creating a delicious and nutritious mix. Plus, it’s easy to make and can be prepared in advance!

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how to make Greek Lentil Salad

Ingredients:

• 2 cans lentils (15 oz / 400 g each can or 3 cups cooked brown or green lentils)
• 2 cups cherry tomatoes (quartered)
• 1 cup bell pepper (green or yellow — diced)
• 1½ cups cucumber (diced)
• ½ red onion (thinly sliced)
• ⅓ cup Kalamata olives
• 4 ounces feta cheese (or non-dairy feta)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar (or apple cider vinegar)
• 1 tablespoon Dijon mustard (or yellow mustard)
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon dried oregano
• ½ teaspoon salt (or to taste + black pepper)

Directions:

1. Make the Dressing: In a large mixing bowl, combine 4 tablespoons of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1 teaspoon of dried oregano, and ½ teaspoon of salt along with black pepper. Whisk well until mixed.

2. Marinate the Lentils: Add 2 cans of lentils that have been drained and rinsed to the bowl. Make sure to shake off as much water as possible. Set the lentils aside to marinate while you prepare the vegetables.

3. Chop and add Veggies: Chop 2 cups of cherry tomatoes, 1½ cups of cucumber, ½ red onion, ⅓ cup of Kalamata olives, and 1 cup of bell pepper. Add these chopped veggies to the bowl with the marinated lentils. Toss everything together until well combined.

4. Serve with Feta: Crumble in 4 ounces of feta cheese into the salad and give it a final toss. You can transfer the salad to a serving bowl or platter. It can be served immediately, or you can cover it and refrigerate to let the flavors meld even more.

how to serve Greek Lentil Salad

Greek Lentil Salad is versatile. You can serve it as a side dish, a light main course, or even as a filling snack. It’s delicious on its own or alongside grilled meats and fish. Adding extra feta or a drizzle of olive oil on top before serving can enhance the flavors even more.

how to store Greek Lentil Salad

To keep the leftovers fresh, store Greek Lentil Salad in an airtight container in the refrigerator. It can last for about 3 to 5 days. The flavors will continue to develop as it sits.

tips to make Greek Lentil Salad

• Make sure to rinse the canned lentils well to remove excess sodium and improve the taste.
• If you want a more pronounced flavor, let the salad sit for a few hours or overnight before serving.
• Feel free to add other ingredients like spinach, parsley, or avocado for extra flavor and nutrition.

variation

You can easily customize this salad. Try using different types of beans instead of lentils, or add grains like quinoa or farro. Swap in different vegetables based on your preference or seasonality, such as carrots or asparagus.

FAQs

1. Can I make this salad ahead of time?
Yes! Greek Lentil Salad can be made ahead. Just prepare it a few hours in advance to let the flavors blend together or the day before for even better taste.

2. Is there a substitute for feta cheese?
Yes, you can use non-dairy feta or simply leave it out. The salad will still be delicious without it.

3. Can I use dried lentils instead of canned?
Absolutely! Just keep in mind that you will need to cook the dried lentils beforehand. About 1 cup of dried lentils will yield around 2 to 2½ cups cooked lentils.

Enjoy making and savoring this delightful Greek Lentil Salad!

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