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Greek Lentil Salad

Greek Lentil Salad

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Heather

This is a delicious salad or side dish that may be kept for up to 3 days in the refrigerator, if covered. Just moisten with additional salad dressing when ready to use.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 1054 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Strain lentils and place in a large bowl. Pour in 1/2 of the salad dressing, and stir to coat. Place in the refrigerator while preparing other vegetables. Add feta cheese, cucumber, tomato, and red onion. Cover, and refrigerate for 1 hour.
  2. Stir in remaining dressing when ready to serve. May be kept, covered, in the refrigerator for up to 3 days.
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Reviews

Jennifer
25
4/7/2008

I am so addicted to this stuff! I didn't use onion, added some bell pepper, and used olive oil, vinegar, salt and pepper instead of Greek dressing. Also have used fresh dill, green onion...this is a really versatile recipe.

Kimmy
14
9/20/2006

This salad was alright. I think next time, I would put more of the vegetables, and less of the lentils, as they don't have much taste. And maybe use a mix of grains, instead of just the lentils.

YMATLOSZ
10
7/2/2009

Wonderful salad! I made this while we were on vacation and ate it at almost every meal. I love lentils, but had not found a "wow" recipe in which to use them until this one. I've made it several times since and will say that the choice of dressing really makes a difference. I'd recommend Ken's Healthy Options Olive Oil and Vinegar, or one of the other higher end dressings. I also added olives and green onions and used as a dip with pita triangles.