This is a great refreshing salad. Also a great alternative to the pasta version. I got the recipe from Yum & Yummer. You can get the cookbook at Costco or here. Her recipes don’t disappoint!
This salad is great for the summer! I served it with Greek Chicken Kebabs on the grill 🙂
Recipe Review:
LEVEL OF DIFFICULTY – EASY
- Steps: 2
- Rating: Easy
- Involvement
- 20. min prep
- Rating: Easy
- Ingredients & availability
- 18 ingredients
- All ingredients you can easily find at any grocery store
- Rating: Moderate
Equipment Required:
- Measuring cups/spoons
- Mixing bowls
- Can opener
- Knife
- Cutting board
The Recipe
Time: ~20 min. + 2 hours chilling time = 2 hours + 20 min.
Servings: 9 cups
Calories/cup: ~ 209
Ingredients:
- 4 cups brown lentils cooked (I used chickpeas instead – 2 cans 540 mL each, drained and rinsed)
- 1 1/2 cups grape tomatoes quartered
- 1 1/2 cups English cucumber peeled, diced
- 1 cup green pepper, diced
- 3/4 cup red onion, diced or thinly sliced
- 1/2 cup Kalamata olives pitted
- 1/3 cup parsley fresh, chopped
- 1/3 cup mint fresh, chopped (I used dill instead)
- 4 oz feta cheese, crumbled
DRESSING:
- 3 tbsp. olive oil
- 3 tbsp. lemon juice
- 1 tbsp. apple cider vinegar
- 2 tsp liquid honey
- 1 tsp Dijon mustard
- 1 tsp minced garlic
- 1/2 tsp dried oregano
- 1/2 tsp each sea salt and ground black pepper
Directions:
- Combine all salad ingredients in a large bowl and mix well.
- Whisk the dressing ingredients together and pour over salad and stir gently. Cover and refrigerate for at least 2 hours before serving.
