Greek Lentil Salad with Feta and Tomatoes recipe

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Ingredients

2 ½ cups green lentils, sorted and rinsed
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

Nutrition Info

349.2 calories
carbohydrate: 40.1 g
cholesterol: 25.3 mg
fat: 14.5 g
fiber: 10 g
protein: 17.6 g
saturatedFat: 5.2 g
servingSize: -
sodium: 347.1 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.

  3. Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.

Recipe Yield

8 servings

Recipe Note

I love this Greek-inspired lentil salad with feta and tomatoes. You can certainly add other vegetables as well. It keeps well in the fridge and leftovers are great for lunch.

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