Greek Lentil Olive Salad Recipes

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GREEK LENTIL SALAD



Greek Lentil Salad image

Provided by Pam Fullenweider

Categories     Salad

Number Of Ingredients 13

1 package Trader Joe's steamed lentils (2 cups cooked if using your own)
½ medium zucchini (finely diced)
½ cup red bell pepper (diced)
2 tablespoon red onion (finely diced)
8 kalamata olives (finely chopped)
1 ½ tablespoon fresh flat leaf parsley (finely chopped)
¼ cup feta cheese (crumbled)
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 garlic clove (minced)
¼ teaspoon dried oregano
¼ teaspoon kosher salt
¼ teaspoon black pepper

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.

GREEK LENTIL SALAD WITH FETA AND TOMATOES



Greek Lentil Salad with Feta and Tomatoes image

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

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

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

GREEK LENTIL & OLIVE SALAD



Greek Lentil & Olive Salad image

Oil-cured olives, often available at the deli counter, add an authentic touch to this earthy salad. However, for a milder dish, you could replace the olives with diced sweet green pepper.

Provided by Dancer

Categories     Lentil

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon anchovy paste
1/2 teaspoon pepper
1 (19 ounce) can green lentils, drained and rinsed
1/4 cup oil-cured black olive, pitted and coarsely chopped
3 tablespoons fresh oregano or 3 tablespoons parsley, Chopped

Steps:

  • In large bowl, whisk together oil, lemon juice, anchovy paste and pepper.
  • Stir in lentils, olives and oregano.
  • Cover and let stand for 1 hour.
  • (Salad can be refrigerated in airtight container for up to 8 hours; let stand at room temperature for 30 minutes.) Makes 2 cups (500 mL).

Nutrition Facts : Calories 1162.1, Fat 25.2, SaturatedFat 3.5, Cholesterol 1.7, Sodium 214.1, Carbohydrate 165.3, Fiber 83.5, Sugar 5.9, Protein 70.5

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