This lentil and feta cheese salad that we learn to prepare has a marked Mediterranean flavor thanks to the legumes, olives, and feta cheese typical of Greece. I have been venturing for some time to accompany lentils in a salad with less typical ingredients and I assure you that the result is incredibly good; I encourage you to try it at home! Because it is a healthy and fresh main dish full of nutrients such as proteins, carbohydrates, good fats, vegetables, and minerals such as iron, among others.
Ingredients to make Lentil and Feta Salad:
- 1 pot of cooked lentils (400 grams)
- 200 grams of feta cheese
- 250 grams of cherry tomatoes
- 1 can of pitted black olives
- 1 can of mackerel in oil (or tuna)
- 1 pinch of salt
- 1 pinch of ground black pepper
- 1 splash of extra virgin olive oil
- 1 splash of Vinegar
- 1 handful of peeled walnuts
How to make Lentil Feta Salad:
- We begin to prepare the lentil and feta cheese salad: put the canned vegetables in a colander, wash them well to remove the liquid that preserves them, and let them drain.
- Meanwhile, wash and dry the cherry tomatoes and cut them in half. We put them in a salad bowl.
- Cut the feta cheese into cubes and reserve. Drain the olives and add them to the bowl. Drain the mackerel oil, crumble it a little and add it to the salad bowl.
- Tip: You can also make a lentil and tuna salad if you prefer.
- Add the well-drained legumes and season with salt, pepper, oil, and vinegar to taste. We stir well to mix the ingredients of this pot lentil salad.
- Finally, add the walnuts and the feta cheese and gently mix again to prevent it from breaking. We serve and enjoy this very healthy and complete salad of lentils and feta cheese.
