Greek Lentil Salad with Sun-Dried Tomatoes and Feta

Greek lentil salad with feta in a bowl with a spoon.

Greek Lentil Salad with Sun-Dried Tomatoes and Feta

A fresh and hearty Greek lentil salad with sun-dried tomatoes, feta, and herbs. Packed with Mediterranean flavor, perfect for meal prep, picnics, or a healthy side dish.

Course Main Course, Salad

Cuisine Greek

Prep Time 10

Cook Time 20

Servings

Calories 529kcal

Author by Jenny Skrapaliori Graves

Ingredients

1½ cups cooked lentils about 200 grams of dry lentils
1 onion diced
1 tablespoon extra virgin olive oil
1 spring onion thinly sliced
⅓ cup dry white wine
¼ cup sun-dried tomatoes diced
½ cup Greek feta cheese crumbled
2 tablespoons fresh herbs chopped, like spearmint, parsley, and dill

For the dressing

½ cup extra virgin olive oil
1 teaspoon dijon mustard
1 garlic clove minced
1 lemon juiced
½ teaspoon honey optional

Instructions

If you are cooking your lentils, add them to a pot with plenty of water, a bay leaf, and a garlic clove. Boil for about 20-25 minutes until they are cooked but are still firm. Drain the lentils and discard the bay leaf and garlic. Let them cool while you prepare the vegetables.
Place a sauté pan over medium heat. Add one tablespoon of olive oil and the chopped onion and sliced spring onions. Sauté for 3-5 minutes until onions are soft and start to caramelize. Pour the white wine, stir, and allow the alcohol to evaporate. Transfer onions and all the liquids to a bowl and set aside.
Add the lemon vinaigrette ingredients to a jar, and shake well to emulsify.
In a large bowl, combine the lentils, chopped sundried tomatoes, onions with their liquid, chopped herbs, and crumbled feta and toss. Shake the dressing jar and pour over two tablespoons of the dressing and toss well.
Add more dressing to taste. You may serve immediately or let the salad rest at room temperature for 30 minutes before serving.

Notes

Tips & Substitutions

This recipe yields 2 to 3 servings. Nutritional value is calculated for two servings.
Choose the right lentils. Use green or French (Puy) lentils for the best texture. Rinse them well before cooking to remove any debris and improve texture. Cook until just tender. Avoid overcooking so the lentils keep a pleasant bite.
Balance the flavors. Taste before serving and adjust with more lemon juice or vinegar for brightness.
Use quality olive oil. A good extra virgin olive oil makes the dressing sing.
Fresh herbs matter. Parsley, dill, or mint can all bring a fresh lift to the salad.
Cool before dressing. Adding the dressing to slightly cooled lentils helps them soak up flavor without becoming mushy.
Chop sun-dried tomatoes small so every bite gets a burst of tangy sweetness.
Let it rest. 30 minutes of rest before serving lets the flavors mingle beautifully.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition