It’s the ideal time of the year- somewhere between summer and autumn- to indulge into a salad with a favorite legume. Lentils are perhaps the best legumes we can use in a salad and they match perfectly with feta cheese. Add some herbs and abundant lemon juice and you’ve got the most wonderful lunch!
Lentil salad with Greek feta cheese
1 ¼ cup lentils
1 large red onion
2 medium size tomatoes
2 tablespoons freshly chopped parsley
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped chives
1 cup crumbled Greek feta
1/3 cup esti extra virgin olive oil
Juice of one lemon
In boiling water cook the lentils until al dente – do not overcook!
Cut the onion into thin slices.
Cut the tomatoes into slices as well.
Drain well the lentils, let cool for a few minutes, then place in a bowl. Add onion, tomatoes, feta cheese and herbs. Toss gently.
Stir in olive oil and season to taste with salt and pepper.
Add lemon juice and give it a last gentle toss.
Serve with an elegant Greek rose wine.