I love the texture of this black olive salad with lentils and feta. There’s a lot of crunch! Lentils, olives and feta are the perfect summer ingredients for a summer salad. You can use any colour lentil or olive.
Makes: 6 servings
Preparation Time: 35 minutes
Ingredients:
1½ cups black lentils
4 cups romaine lettuce, torn in bite size pieces, rinsed and dried
½ cup crumbled feta cheese
½ cup thinly sliced red onion
½ English Cucumber, halved lengthwise and thinly sliced
½ cup pitted black olives
½ cup cherry tomatoes, rinsed
Dressing:
½ cup olive oil
¼ cup balsamic vinegar
2 tsp Dijon mustard
2 cloves medium sized garlic, minced
¼ tsp salt
Method:
- In medium saucepan bring 4 cups water or stock to boil. Add lentils and return to boil; reduce heat and simmer for 20 minutes. Drain, pressing out extra liquid. Place in large serving bowl.
- In small bowl, whisk together oil, vinegar, mustard, garlic, and salt. Pour half of the dressing over lentils; let stand for 15 minutes.
- Stir in romaine, feta, onion, cucumber, olives and tomatoes. Pour remaining dressing over top; toss to coat.
