As you wander through the days you listen to the many thoughts and simple tunes that run through your mind; be gentle and enjoy the songs.
My Greek Salad is more than just a salad; it is a hearty summer meal with warm lemon lentils served between crisp lettuce leaves, then crumbled with Feta, fresh tomatoes and grilled veggies.
It is simple, light, healthy and flavorful!
Greek Salad with Lemon Oregano Lentils
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
Units
Scale
For the Lentils:
- 1 cup lentils
- 1 lemon - sliced into small chunks with skin
- 1/2 cup Italian parsley - chopped
- 3 cloves of garlic - chopped
- 3 cloves of garlic - chopped
- 1 1/2 cups chicken broth
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
For The Greek Salad:
- 1 large head of Romaine lettuce - cleaned and ripped
- 1/2 Spanish onion - sliced
- 1/2 red onion - sliced
- 1 cucumber - sliced
- 2 long hot peppers
- 1 vine ripe tomato - diced
- 1 bell pepper - sliced thin
- 1/4 cup of Italian parsley - chopped
- 1 chunk of feta cheese
- 1/2 tsp. dried oregano
- 1/2 tsp. black pepper
- 1 tsp. salt
For the Dressing:
- Juice of 1 lemon
- 1/4 cup of olive oil
- Splash of water
Instructions
For the Lentils:
- Heat a heavy saucepan with the olive oil, garlic, parsley and lemon chunks. When the garlic is fragrant add the lentils, chicken broth and seasonings. Cover and let simmer on low until the lentils are softened and the chicken broth is absorbed. This should take 25 – 30 minutes.
- Remove the lemon pieces and set aside and let the lentils cool while preparing the salad.
For The Greek Salad & Dressing:
- Combine the ingredients for the dressing and stir.
- Place the onion slices and the two long hot peppers in a small frying pan with a drizzle of olive oil; grill until the onions are golden on the edges and the peppers are soft.
- Cut the peppers into small pieces with or without the seeds. The seeds add extra heat to the salad.
- Plate the Romaine along with all the fixings for the salad and the seasonings. Top the salad with the lentils and crumbled feta cheese. Drizzle the dressing over the salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Enjoy with Love,
Catherine
xo
Debbie says
It was the oregano and lemon lentils that attracted me to click on your post. These sound good and I'll definitely be giving them a go.
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate!
Come Back Soon,
Miz Helen
Swathi says
Catherine, this is perfect filling salad, love it to the core. Thanks for sharing with Hearth and Soul blog hop.
Cindys Recipes and Writings says
Lentils add a nice touch Catherine! Thanks for sharing at foodie Friends Friday!
Miz Helen says
I just love the Greek flavor in a salad. Your Greek Salad with Lemon Oregano Lentils looks delicious! Thanks so much for sharing it with Full Plate Thursday and come back soon!
Miz Helen
Michelle says
Those lemon oregano lentils sound wonderful! Very creative to use in a salad.
Couscous & Consciousness says
I love a good Greek salad - one of my favourite summer dishes - but I never would have thought to add lentils. Great idea and I can't wait to try it.
Katherines Corner says
This looks so delicious and full of flavors. Thank you for sharing at the Thursday Favorite Things Blog Hop. Watch for your feature on Monday xo
Cheryl says
What a unique salad! Thanks for sharing this on The Yuck Stops Here, I'll be adding it to my no-bake roundup! HUGS