Greek Lentil Salad

lentil salad recipe, greek lentils recipe, canada food, canadian cuisine, canada recipeThis great salad can be eaten right away or covered and left in fridge to marinate for 2 hours before serving. It can also be made a day in advance.

• 19 fl.oz can (1- 540 mL can) lentils, rinsed and drained
• ½ cup (125 mL) kalamata olives
• ½ cup (125 mL) onion, chopped
• 1 ½ cups (375 mL) grape tomatoes, halved
• ½ cup (125 mL) chopped green peppers
• 1 cup (250 mL) cucumber, diced
• ¼ cup (60 mL) feta cheese, crumbled
• ¼ cup (60 mL) fresh chopped parsley
• ¼ cup (60 mL) canola oil
• ¼ cup (60 mL) lemon juice
• 1 tbsp (15 mL) dried oregano

In a large bowl, combine lentils, olives, vegetables, and feta cheese. Add parsley to salad and toss.
Whisk oil, lemon juice and oregano together. Pour over salad, tossing thoroughly.

Makes 10 servings.

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