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4 cups cooked lentils (cooked “al dente”)
2 cups crumbled Feta cheese (well drained of brine)
1 cup Kalamata olives, pitted and chopped
1 cup red bell pepper, diced
2 cups cucumber, peeled and diced
2 cups tomato, diced
½ cup red onion, diced
½ cup red wine vinegar
¾ cup extra virgin olive oil
1 large clove garlic, minced
Salt and freshly ground pepper, to taste
2 tbsp. fresh oregano, chopped
1 tbsp. fresh thyme, chopped
¼ cup fresh parsley, chopped
Gently toss the salad ingredients together in a large bowl. Whisk together the dressing ingredients in a smaller mixing bowl until nicely incorporated. Pour about half the dressing over the salad ingredients and gently stir to coat the salad lightly. Taste the salad and add more dressing to taste. Serve salad within an hour*. Makes 10-12 servings.
*If making this salad ahead of time, do not dress the salad until just before serving. Keep the salad in an airtight container in the refrigerator and then dress it.