Lentil Salad with Feta, Tomatoes, Cucumbers & Olives

Name: Lentil Salad with Feta, Tomatoes, Cucumbers & Olives
Cuisine: European, Mediterranean
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

4 steps

Updated at: Sat, 19 Oct 2024 05:43:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories278.1 kcal (14%)

Total Fat15.3 g (22%)

Carbs24.5 g (9%)

Sugars4.7 g (5%)

Protein12.1 g (24%)

Sodium440.1 mg (22%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 cupsbrown lentils

cooked

1 pintmulticolored cherry tomatoes

halved

1 ½ cupsEnglish cucumber

chopped

½ cuppitted Kalamata olives

coarsely chopped

½ cupred onion

thinly sliced

½ cupcrumbled feta cheese

½ teaspoonsalt

divided

½ teaspoonground pepper

divided

3 tablespoonsred-wine vinegar

1 tablespoonshallot

finely chopped

½ teaspoonminced garlic

½ teaspoonhoney

¼ cupextra-virgin olive oil

Instructions

Step 1

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

Step 2

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.

Step 3

Tip

Step 4

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.