Greek lentil salad

Ingredients

• 1 19 oz. can (540 mL) lentils, rinsed and drained
• ½ cup (125 mL) calamata olives (optional)
• ½ cup (125 mL) onion, chopped
• 1½ cups (375 mL) grape tomatoes, halved
• ½ cup (125 mL) green peppers, chopped
• 1 cup (250 mL) cucumber, diced
• ¼ cup (50 mL) feta cheese, crumbled
• ¼ cup (50 mL) fresh parsley, chopped
• ¼ cup (50 mL) canola oil
• ¼ cup (50 mL) lemon juice
• 1 tbsp (15 mL) dried oregano

Instructions

1. In a large bowl, combine lentils, olives, onion, tomatoes, green pepper, cucumber, feta cheese and parsley.
2. In a small bowl, whisk canola oil, lemon juice and oregano together.
3. Add dressing and parsley to lentil mixture and toss to coat.

This salad can be eaten right away or prepared a day in advance. For a quick marinade, cover the dressed salad and refrigerate for 2 hours before serving.

Notes

Recipe reprinted with permission from Pulse Canada