GREEK LENTIL SALAD
Steps:
- Add all salad ingredients to a large bowl, except feta.
- In a small jar with a screw-top lid, add the dressing ingredients. Secure lid and shake to combine.
- Pour the dressing over the salad and toss gently to combine. Serve and top with crumbled feta.
DELICIOUS GREEK LENTIL SALAD RECIPE WITH FETA CHEESE (FAKES SALATA)
An absolutely delicious and super healthy Greek lentil salad recipe with feta cheese and fresh vegetables. Whether eaten as a snack, side or light vegetarian meal, this super easy feta lentil salad recipe never fails to impress!
Provided by Eli K. Giannopoulos
Categories Salad
Time 30m
Number Of Ingredients 14
Steps:
- To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!
- In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.
- To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.
- When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled slightly place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving. Enjoy!
GREEK FETA SALAD
With juicy tomatoes, feta cheese, onions and olives slightly marinated in a red wine vinaigrette, this light and refreshing salad is just right for those hot spring and summer days. -Jill Bowers, Huntington, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- On a serving platter, layer tomatoes and onion. Top with feta cheese and olives. In a small bowl, whisk the oil, vinegar and oregano; drizzle over salad. Serve with a slotted spoon.
Nutrition Facts : Calories 168 calories, Fat 15g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 227mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
GREEK LENTIL FETA SALAD
Greek Lentil Feta Salad is tasty and healthy too! Lentils, surrounded by feta cheese, cucumbers, peppers, tomatoes and onions in a red wine vinaigrette!
Provided by Karin and Ken
Categories lunch Main Course Salad
Number Of Ingredients 13
Steps:
- Rinse and allow lentils to drain. Set aside. Prepare dressing. In a salad dressing holder or tupperware bowl with a lid, place olive oil, red wine vinegar, oregano, salt and pepper. Give mixture a shake and set aside. In a large bowl place diced cucumber, peppers, onion and tomatoes. Add lentils and stir to combine. When serving add crumbled feta and enough dressing to coat. Enjoy!
TOMATO FETA SALAD
Steps:
- Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
LENTIL FETA SALAD
Make and share this Lentil Feta Salad recipe from Food.com.
Provided by Katzen
Categories Lentil
Time 35m
Yield 6 Sides, 6 serving(s)
Number Of Ingredients 13
Steps:
- In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
- Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.
- In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.).
- Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.
Nutrition Facts : Calories 326.5, Fat 19.4, SaturatedFat 4.6, Cholesterol 16.7, Sodium 350.4, Carbohydrate 26.1, Fiber 11.8, Sugar 3.7, Protein 14
SIMPLE AND FAST LENTIL AND FETA SALAD
Steps:
- Combine all ingredients in a bowl. Toss and season to taste.
- Enjoy!
Nutrition Facts : Calories 110.5 kcal, Carbohydrate 15 g, Protein 7 g, Fat 2.5 g, SaturatedFat 1.7 g, Sodium 365.7 mg, Fiber 4.6 g, Sugar 1.8 g, ServingSize 1 serving
LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA
A delicious salad that works equally well warm or at room temperature.
Provided by Martha Rose Shulman
Categories appetizer
Time 40m
Yield Serves 6 generously
Number Of Ingredients 12
Steps:
- In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
- Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
- Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 5 grams
GREEK LENTIL SALAD WITH FETA AND TOMATOES
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.
Provided by barbara
Categories Salad
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 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, Sodium 347.1 mg, Sugar 4.9 g
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- To cook the lentils: First, pick through the lentils and remove any debris (like tiny rocks). Pour the lentils into a fine-mesh colander and rinse under running water, then dump the lentils into a medium saucepan. Add the water and bring the mixture to a boil over medium-high heat.
- Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the lentils are tender, about 25 to 35 minutes. Then, drain the lentils and return them to the pot to cool for about 5 minutes.
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4.8/5 (461)Total Time 15 minsCategory SaladCalories 206 per serving
- As said before, the secret to make a delicious Greek salad is in the ingredients: juicy tomatoes, crisp cucumber, creamy feta cheese, good quality extra virgin olive oil and some tangy black olives will really make a difference.
- To make this Greek salad recipe (Horiatiki), start by preparing your vegetables. Wash thoroughly and strain the vegetables. Cut the tomatoes into wedges, slice the onion into thin rings, cut the cucumber in thick slices and place everything in a large bowl. Don’t forget to add the olives as well.
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- Trim and discard ends. Slice the cucumber lengthwise and each half again lengthwise. Turn pieces and cut across into 1/2 inch pieces.
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- Combine the Tofu “Feta” with the remaining ingredients in a serving bowl and let stand for 20 to 30 minutes before serving, to allow the flavors to blend.
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Ratings 1Category Lunch, Main Course, Main Dish, SaladCuisine Mediterranean, Ramona's CuisineTotal Time 35 mins
- Cook the lentils according to pack instructions. I normally cook them 'al dente' as I like them a little crunchy rather than mushy. So, I cover them in water (water level should be about 2 cm above the level of the lentils). Put some salt and boil (covered) on medium fire. When the water starts boiling decrease the fire to low and cook for max 20 minutes.
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- Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.
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- Rinse the lentils, then transfer to a small saucepan and cover with hot water (from the tap) by about 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook until just tender, 15 to 20 minutes. Drain in a colander, rinse under cold water, and set aside to cool and drain further.
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- Combine the lentils and barley with the garlic slices and water to cover by a couple of inches, and cook until they are tender. (If your lentils are fairly fresh you can cook them with the barley, for about 45 minutes total cooking time. If your lentils have been in the pantry a while I'd probably cook the barley and lentils separately, because lentils take much longer to cook when they are older.)
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