Lentil salads with feta are a tradition in Greek and Turkish cuisine, where legumes accompany salty cheeses and aromatic herbs. This dish combines vegetable satiety with intense Mediterranean flavors. It is popular in flexitarian diets and summer menus for its freshness and vegetable protein.
Mediterranean
Lentil and feta salad
Lentil and feta salad with Mediterranean vinaigrette and fresh herbs.
- Greece
- Salad
- Vegetarian
- Light
- High protein
- High fiber
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 18 g
- Fiber 12 g
- Carbohydrates 32 g
- Fat 16 g
- Sodium 560 mg
Story behind the dish
Preparation
Lentil and feta salad is a preparation from Greece with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 250 g of pardina lentils.
- Have ready: 200 g of feta cheese, cubed.
- Have ready: 1 cucumber, cubed.
- Have ready: 200 g cherry tomatoes.
- Have ready: 1 chopped red pepper.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cook the lentils in salted water for 20 minutes until tender but…
Cook the lentils in salted water for 20 minutes until tender but firm; drain and cool. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Chop cucumber
Chop cucumber, tomato, pepper and onion; mix with the cold lentils.
-
Whisk olive oil
Whisk olive oil, vinegar, oregano, salt and pepper for the vinaigrette. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Pour the vinaigrette over the salad and mix well.
Pour the vinaigrette over the salad and mix well.
-
Add feta cubes carefully so as not to crumble them excessively.
Add feta cubes carefully so as not to crumble them excessively.
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Garnish with parsley and fresh mint; serve at room temperature
Garnish with parsley and fresh mint; serve at room temperature.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Add pomegranate in season for a sweet and sour touch.
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