Lentil salad with Greek feta cheese

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.


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