The lentil and feta salad is a summer salad full of fresh, nutritious, and delicious legumes, with no cooking required. I love big salads, in this heat they are among my favorite dishes, they can be prepared in 5 minutes, practically without using the stove, just mix everything and serve. So here is a tasty and delicious idea, the lentil and feta salad is a true delight, Matilde loved it, try it as soon as possible, I’m sure you’ll love it too, it is perfect as a main dish but also as an appetizer or for an aperitif, if served in mini portions, ideal for a quick lunch and perfect to take out, to the beach, the park, the office, or wherever you like!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz cooked lentils
- 7 oz feta
- 7 oz cherry tomatoes
- 1.75 oz arugula
- 1.75 oz pitted olives
- 3 tbsps extra virgin olive oil
- 1 lemon juice
- to taste basil
- to taste black pepper
- to taste oregano
Steps
The lentil and feta salad is super easy and quick to prepare; first, roughly chop the arugula and slice the cherry tomatoes.
In a bowl, place the cooked and well-drained lentils, cherry tomatoes, arugula, crumbled feta, pitted olives, chopped basil, lemon juice, extra virgin olive oil, black pepper, and oregano, and mix well to combine all the ingredients.
The lentil and feta salad is ready; you can enjoy it immediately or, better yet, let it rest in the fridge for at least 15 minutes.
Notes:
The lentil and feta salad can be stored in the fridge for 2-3 days. I used pre-cooked lentils; if you have dried ones, soak them in cold water for at least 7-8 hours and then cook them in a pot with cold water for 45-50 minutes.
Other recipes with lentils HERE
Other recipes with legumes HERE
