Description
Discover a flavorful Greek Lentil Salad recipe topped with creamy Feta and Zatar dressing. Learn how to create this healthy and delicious dish today!
Ingredients
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (60 ml) fresh lemon juice
- Zest of one lemon
- 3 garlic cloves grated
- 1 teaspoon (5 ml) dijon mustard
- 1 teaspoon (5 ml) za’atar or Italian seasoning
- 1 teaspoon (5 ml) sea salt
- 1 teaspoon (5 ml) ground cumin optional
- Freshly ground pepper
- 2 1/2 cup (600 ml) s cooked lentils from 1 cup (240 ml) uncooked
- 3 Persian cucumbers thinly sliced
- 1/4 cup (60 ml) cherry tomatoes cut in half
- 1/2 cup (120 ml) arugula slightly chopped
- 1/2 cup (120 ml) feta cheese crumbled
- 1/4 cup (60 ml) red onion chopped
- 1/2 cup (120 ml) hearts of palm thinly sliced
- 1/2 cup (120 ml) kalamata olives or green olives pitted and halved
- 1/4 cup (60 ml) fresh parsley chopped
- 1/4 cup (60 ml) fresh mint chopped
Instructions
- Combine the olive oil, lemon juice, lemon zest, grated garlic, dijon mustard, za’atar, salt, optional cumin, and freshly ground pepper in a bowl and whisk until well blended. Put it aside.
- In a separate bowl, mix the cooked lentils with the sliced cucumbers, halved cherry tomatoes, chopped arugula, crumbled feta, chopped red onion, sliced hearts of palm, and halved olives.
- Pour the prepared dressing over the salad mixture and gently stir to ensure everything is well coated.
- Incorporate the chopped parsley and mint, mixing once more. Adjust the seasoning if needed, and then serve.
Notes
- Toast the cumin for added texture in the dressing.
- Add chopped avocado for a creamy element.
- Adjust seasoning to taste before serving.
