This Lentil and Feta Salad is a visual treat with its vibrant mix of colors and textures. Each bite offers a delightful combination of protein-packed lentils, juicy tomatoes, crisp cucumbers, and creamy feta, all elevated by the tangy olives and aromatic herbs. Perfect for a quick lunch or a light dinner, this salad brings the taste of the Mediterranean to your table with minimal effort and maximum flavor. Enjoy a wholesome and satisfying meal that is ready in less than 40 minutes.
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- 1 cup dried green lentils, rinsed and drained
- 2 1/2 1/2 cups water
- 1/2 cup cherry tomatoes, halved
- 1/3 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup kalamata olives, pitted and halved
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
Instructions
- Bring the water to a boil in a medium saucepan. Add the lentils and reduce the heat to a simmer. Cook uncovered for 20-25 minutes, or until lentils are tender but not mushy. Drain and set aside to cool.
- In a large serving bowl, combine the cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, pepper, and garlic.
- Add the cooled lentils to the serving bowl with the vegetables and feta. Pour the dressing over the salad and toss gently to combine.
- Sprinkle the fresh parsley over the top before serving.
Nutrition
Serving: 100g | Calories: 290kcal | Carbohydrates: 30g | Protéines: 14g | Fat: 12g | Sucre: 3g