Name: Lentil Salad with Feta, Tomatoes, Cucumbers & Olives
Total time: 15 min
Ingredients: 3 cups cooked brown lentils (see Tip); 1 pint multicolored cherry tomatoes, halved; 1 ½ cups chopped English cucumber; ½ cup coarsely chopped pitted Kalamata olives; ½ cup thinly sliced red onion; ½ cup crumbled feta cheese; ½ teaspoon salt, divided; ½ teaspoon ground pepper, divided; 3 tablespoons red-wine vinegar; 1 tablespoon finely chopped shallot; ½ teaspoon minced garlic; ½ teaspoon honey; ¼ cup extra-virgin olive oil

Combine lentils, tomatoes, cucumber, olives, onion, feta and 1/4 teaspoon each salt and pepper in a large bowl; set aside.

Whisk vinegar, shallot, garlic, honey and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Gradually whisk in oil until well combined. Gently stir the dressing into the lentil mixture. Serve immediately or cover and refrigerate for up to 5 days.

To make ahead

Cover and refrigerate for up to 5 days.

Tip

To cook lentils: Rinse 1 cup dry brown lentils. Place the lentils and 4 cups water in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low; simmer until tender, 20 to 25 minutes. Drain well and spread evenly on a rimmed baking sheet. Refrigerate until cool, about 25 minutes.

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Lentil Salad with Feta, Tomatoes, Cucumbers & Olives

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To make ahead

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Lentil Salad with Feta, Tomatoes, Cucumbers & Olives

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

To make ahead

Tip

Nutrition Facts

Reviews

All Reviews for Lentil Salad with Feta, Tomatoes, Cucumbers & Olives