Best 2 Greek Lentil Salad Recipes

**Kick-start your culinary journey with an explosion of flavors and textures with our delectable Greek lentil salad recipes!** Prepared with wholesome lentils, fresh herbs, crisp vegetables, and tangy dressings, these salads offer a symphony of tastes. Indulge in the classic simplicity of our Traditional Greek Lentil Salad, a harmonious blend of lentils, tomatoes, cucumbers, onions, and a zesty dressing. For a more vibrant twist, try our Rainbow Lentil Salad, showcasing a colorful array of lentils, bell peppers, carrots, and a refreshing lemon-herb dressing. Get a protein boost with our hearty Lentil and Quinoa Salad, combining lentils, quinoa, roasted vegetables, and a creamy dressing. If you prefer a Mediterranean twist, our Mediterranean Lentil Salad awaits, featuring lentils, chickpeas, fresh herbs, and a tangy dressing. And for a delightful twist, try our Warm Lentil Salad, a comforting dish with lentils, roasted butternut squash, and a savory dressing.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK LENTIL SALAD

Greek Lentil Salad image

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.

Provided by Heather

Categories Salad Beans Lentil Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

Ingredients

2 (15 ounce) cans brown lentils
1 cup crumbled feta cheese
½ (16 ounce) bottle Greek, or other vinaigrette salad dressing
1 English cucumber, peeled and diced
1 beefsteak tomato, diced
1 large red onion, diced

Steps:

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.
Stir in remaining dressing when ready to serve. May be kept, covered, in the refrigerator for up to 3 days.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 27.1 g, Cholesterol 22.3 mg, Fat 15.8 g, Fiber 10.4 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 1054 mg, Sugar 8 g

GREEK LENTIL SALAD, MY WAY

Greek Lentil Salad, My Way image

This lentil salad is a favorite in my family. Either as a meal or as a salad. My husband sometimes adds capers &/or olives also. If there are leftovers (very rarely) it's a delicious addition to a green or mixed salad along with feta cheese. Tip: When buying dried lentils remember to always check the expiration date to make sure...

Provided by Maria *

Categories Other Salads

Time 45m

Number Of Ingredients 15

Ingredients

8 (250g) oz dry lentils
3 garlic cloves, cut in half
2 bay leaves
1 carrot, diced
2 small onions, finely chopped or 2-3 green onions, chopped
1 red or yellow pepper, diced
1 large tomato, peeled, seeded, squeeze dry & chopped
2 stalk(s) celery, diced or finely chopped
1 c parsley, chopped
1 tsp oregano
salt & pepper, to taste
DRESSING
1/4 c extra virgin olive oil
2 Tbsp white wine vinegar or balsamic
salt & freshly ground pepper

Steps:

1. Pick through the lentils and remove any tiny stones that might be there. Pour the lentils into a colander and rinse under running water. Then pour in a saucepan with the bay leaves, garlic & carrots. Cover with cold water and bring to a boil over medium-high heat.
2. Reduce heat and simmer for about 30 minutes, stirring occasionally until the lentils are tender. Then drain lentils, remove bay leaves and garlic (if desired). Rinse with cold water & set aside.
3. Chop onions, parsley & tomato. Dice celery stalks & red pepper, add to cooled lentils, add the oregano & gently toss.
4. For the dressing: mix the olive oil, vinegar with a dash or 2 of salt & pepper. Pour all the dressing over the salad and toss gently. Taste & add more salt & pepper if needed. Cover salad and chill.
5. When ready to serve place in a serving bowl, like I do or if serving guests place salad on a platter lined with lettuce or aragula leaves. drizzle a bit of olive oil & add feta cheese if desired.

Tips:

For the best flavor, use a variety of lentils. Puy and green lentils hold their shape well and add color to the salad.
Be sure to rinse the lentils thoroughly before cooking. This will help to remove any dirt or debris.
Cook the lentils according to the package directions. Once they are cooked, drain them and let them cool slightly.
While the lentils are cooking, prepare the other ingredients for the salad. Chop the vegetables and herbs. Whisk together the dressing ingredients.
Once the lentils are cool, combine them with the other ingredients in a large bowl. Toss to coat.
Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.

Conclusion:

Greek lentil salad is a healthy and delicious dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover lentils. With its vibrant colors and fresh flavors, this salad is sure to please everyone at the table.