I don’t know about you guys, but my weekday lunches are typically whatever sad leftovers remain from the previous night’s dinner. Every once in awhile though, I make something for dinner that I’m pumped to have the next day for lunch.
This easy Greek lentil salad is one of those things. In fact, it actually tastes even better the next day…so leftovers are highly recommended 😉
The combination of fresh ingredients (these grape tomatoes were out of this world) makes for the perfect light lunch or dinner and could not be easier to make! I get the pre-cooked lentils from Trader Joe’s which I’m obsessed with – so if you do the same, you’re about 20 minutes away from a great no-cook meal.
In a bowl, mix together the lentils, feta, spinach, tomatoes, red onion, and cucumber.
In a separate small bowl, whisk the lemon juice, olive oil, oregano, parsley, salt and pepper.
Pour the dressing on top of the lentil salad and mix thoroughly to coat.
Let the salad rest in the fridge for at least 15 minutes or more if you have time.
Enjoy!
Makes: 4-6 servings
Total time: 20 minutes
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2 cups cooked lentils (I buy Trader Joe’s cooked lentils from their produce section)
- 1 cup feta cheese
- 4 oz baby spinach, chopped
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12 cherry tomatoes , diced
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1/4 cup red onion, diced
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1/2 cup cucumber, diced
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3 tablespoons lemon juice
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2 tablespoons olive oil
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1/2 teaspoon dried oregano (or 1 tablespoon fresh)
- 1/2 teaspoon dried parsley (or 1 tablespoon fresh)
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1/2 teaspoon salt
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1/4 teaspoon pepper
In a bowl, mix together the lentils, feta, spinach, tomatoes, red onion, and cucumber.
In a separate small bowl, whisk the lemon juice, olive oil, oregano, parsley, salt and pepper.
Pour the dressing on top of the lentil salad and mix thoroughly to coat.
Let the salad rest in the fridge for at least 15 minutes (or more if you have time).
Enjoy!
Crunchy Salty Sweet 