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Cold Lentil Salad with Tomatoes, Basil and Feta

This cold lentil salad will surprise your family and guests. Not only for it's simplicity, but it's flavor.

Course Appetizer
Cuisine California Greek
Keyword appetizer, cold, lentil
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 2 cups lentils, rinsed and drained
  • 6 cups water
  • 1 cup crumbled feta cheese
  • 1 cup chopped sun-dried tomatoes
  • 1/2 cup freshly chopped basil
  • 1 lemon, zested and juiced
  • 2 or 3 tablespoons red wine vinegar
  • 2 fresh tomatoes, chopped
  • 1/4 cup extra virgin olive oil
  • salt and pepper

Instructions

  1. Place the lentils in a large pot with water and bring to a boil. Reduce heat and simmer for 20 minutes. Do not overcook. Remove and drain. Pour onto a sheet pan and to cool. Place in a salad bowl.

  2. Add crumbled feta, sun-dried tomatoes, basil, lemon zest, lemon juice, red wine vinegar, fresh tomatoes, olive oil and salt and pepper. Gently mix and chill.

  3. Can be served as a salad, or as a dip with crackers.