Greek Lentil Salad with Sun-Dried Tomatoes and Feta
Greek lentil salad with sun-dried tomatoes, feta, fresh herbs and onions softened in olive oil and white wine, tossed in a lemon vinaigrette.
Servings 2
Calories 529kcal
Ingredients
- 1½ cups cooked lentils from about ½ cup / 100 g dry
- 1 bay leaf and 1 garlic clove for cooking the 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
- sea salt and freshly ground black pepper to taste
Instructions
- If you are cooking your lentils, add them to a pot with plenty of water, the bay leaf and the garlic clove. Boil for about 20–25 minutes, until cooked but still firm. Drain and discard the bay leaf and garlic. Let them cool while you prepare the vegetables.
- Place a sauté pan over medium heat. Add the olive oil, the diced onion and the sliced spring onion. Sauté for 3–5 minutes, until the onions are soft and start to caramelize. Pour in the white wine, stir and let the alcohol evaporate. Transfer the onions and all the liquid to a bowl and set aside.
- Add the vinaigrette ingredients to a jar and shake well to emulsify.
- In a large bowl, combine the lentils, sun-dried tomatoes, onions with their liquid, chopped herbs and crumbled feta and toss. Shake the dressing jar, pour over 2 tablespoons of the dressing and toss well.
- Add more dressing to taste, and season with salt and pepper if needed. Serve immediately or let the salad rest at room temperature for 30 minutes before serving.
Notes
- 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; brown or black lentils work too. Rinse them well before cooking and cook until just tender so they keep a pleasant bite. (adds brown/black)
- Short on time? Use 1½ cups canned or vacuum-packed lentils, rinsed and drained. (new)
- 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. Rest for 30 minutes before serving to let the flavors mingle beautifully.
- Storage. Refrigerate the salad and any leftover dressing for up to 4 days.
Nutrition
Calories: 529kcal | Carbohydrates: 47g | Protein: 22g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 33mg | Sodium: 467mg | Potassium: 1194mg | Fiber: 15g | Sugar: 12g | Vitamin A: 689IU | Vitamin C: 18mg | Calcium: 256mg | Iron: 7mg