Greek Lentil Salad Recipe - Bush’s Best

Greek Lentil Salad

Recipe By: Heather   Photo By: YUJUAN29
Write a Review | Read Reviews (11)
Brown lentils with chopped fresh cucumber, tomato, red onion, and crumbled feta cheese with Greek salad dressing, or dressing of your choice.
 
  • Prep: 15 Minutes
  • |
  • Cook: 1 hour
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  • Total: 1 hour 15 Minutes
 
6
 
 
  • 2 (15 ounce) cans brown lentils
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  • 1 cup crumbled feta cheese
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  • 1/2 (16 ounce) bottle Greek, or other vinaigrette salad dressing
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  • 1 English cucumber, peeled and diced
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  • 1 beefsteak tomato, diced
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  • 1 large red onion, diced
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  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.
Nutrition Information
 
 
More Reviews (11)
Reviewed By: melissajean
This was a great salad, and great for my first attempt at using lentils. I did add some bell peppers and just used olive oil, vinegar + salt and pepper for the "dressing"
Reviewed By: germanerin
I also added green pepper but didn't use the dressing because it gets moist enough with the cheese and tomato setting together in the fridge, especially if you use crumbled feta. It was a healthy salad for a hot summer night. Put fresh cracked pepper and garlic powder in it if it needs something.
Reviewed By: TShingleton
This recipe looks and tastes great! I couldn't find canned lentils so I used a bag of dried lentils, cooked for 1/2 hr. I also forgot to get "greek" dressing so I used 2/3 cup Italian and 1/3 cup lemon juice. Turned out great and we had a ton! Using the bag of lentils we had eight cups of salad!