Greek Lentil Salad My Way Recipes

DELICIOUS GREEK LENTIL SALAD RECIPE WITH FETA CHEESE (FAKES SALATA)

Steps:

• To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!
• In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.
• To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.
• When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled slightly place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving. Enjoy!

GREEK LENTIL SALAD, MY WAY

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.

GREEK LENTIL SALAD

Steps:

• Add all salad ingredients to a large bowl, except feta.
• In a small jar with a screw-top lid, add the dressing ingredients. Secure lid and shake to combine.
• Pour the dressing over the salad and toss gently to combine. Serve and top with crumbled feta.

GREEK LENTIL SALAD

Steps:

• Place lentils in saucepan and cover with water. Bring to a simmer, reduce heat to medium-low and cook, partially covered, 25 to 30 minutes, or until lentils are tender but not mushy. Drain.
• To make dressing: Place garlic clove on cutting board. Sprinkle with salt. Mash into paste with side of chef's knife. Transfer to bowl. Whisk in oil, lemon juice and pepper.
• To make salad: Toss lentils in dressing. Cool to room temperature. Stir in cherry tomatoes, cucumber, green onions and dill.