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Lentil & Feta Summer Salad
This vibrant and nourishing salad is a meal on its own, perfect in hot summer weather. I wouldn't keep it in the fridge more than a day, for maximum flavour and freshness. The 20-minute prep time reflects using pre-cooked or canned lentils, but you can also cook and cool them while you're prepping the other ingredients.
Prep Time 20 minutes
Servings 4 dinner portions
Ingredients
- 3 cups cooked or canned brown, green or black lentils, cold or cooled (yield from 1 to 1.5 cups dry lentils)
- 1 yellow zucchini, quartered lengthwise and thinly sliced
- 1 red bell pepper, diced
- 1/2 cup finely diced red onion
- 2 handfuls miniature tomaoes, halved or quartered if larger
- 1 generous cup chopped parsley
- about 170 g feta cheese, cubed
- 3 tbsp extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 to 1 tsp freshly ground black pepper
- 1 tsp kosher salt
How To Make This Recipe
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Combine all ingredients in a large bowl. Toss well, then taste and adjust seasonings as desired.