Lentil and Grape Salad with Feta and Kalamata Olives

November 3, 2014

Lentil. grape and feta salad

When attending large food and nutrition expos like FNCE, one thing you notice is that the expo floor is huge. Especially in the U.S. you have hundreds of booths that represent companies, national boards and commissions and since it’s an expo for nutritionists there is a lot of free food and samples. Yes, we nutritionists like to eat.

So I basically go around trying out what seems interesting, healthy and homemade, while gathering recipes to take and try at home.

This recipe is a modified version of a recipe presented at FNCE from the California Table Grape Commission. And of course what attracted me initially were the Greek ingredients used, namely feta and kalamata olives (or olives Kalamon as we say here in Greece). The second reason it attracted me is because it includes lentils. And while in Greece Greek lentil soup is often a favorite among Greek kids, this is a nice alternative, especially for when the weather is not cold.

I changed the amounts and changed some ingredients using vinegar rather than lemon juice and adding a bit more olive oil (I’m Greek right?) than the original recipe.

This is great for lunch or dinner, or even to serve for dinner as a side salad. It is a good source of protein, fiber and antioxidants from the grapes and the lentils.

Lentil and Grape Salad with Feta and Greek Olives

Lentil and Grape Salad with Feta and Greek Olives

Ingredients

  • 3 cups cooked lentils
  • 2-2 ½ cups green grapes cut in half
  • ¾ cup kalamata olives sliced in rings
  • 5 tablespoons olive oil
  • 2-3 tablespoons balsamic vinegar
  • ¼ cup crumbled feta cheese
  • Salt/Pepper to taste

Instructions

  1. Boil the lentils for about 30-45 minutes until soft but not mushy (add a bay leaf in the water). Strain and set aside in a large bowl.
  2. Add the olives, grapes and mix gently.
  3. Mix the olive oil with the balsamic vinegar and pepper and add to the salad.
  4. Sprinkle the feta and mix.

 

Photo by Elena Paravantes

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5 Comments

  • Reply Marion November 9, 2014 at 9:24 pm

    Εξαιρετική σαλάτα Ελενα.
    Ποτέ δεν θα φανταζόμουν τα σταφύλια με τις φακές παρέα.
    Πολύ ενδιαφέρον πάντρεμα. Και πολύ υγιεινή θα έλεγα.
    Ωραίο να βγαίνεις στο εξωτερικό και να βλέπεις να χρησιμοποιούν τα ελληνικά προιόντα.

    Καλή εβδομάδα 🙂

    • Reply Elena Paravantes RD November 12, 2014 at 9:24 am

      Σε ευχαριστώ Μάριον! Όντως είναι ταιριαστά τα υλικά.

  • Reply Ylva Eliassen January 6, 2015 at 5:53 pm

    This salad has become a huge hit in my norwegian household. So easy, and so good. Thank you!

    • Reply Elena Paravantes RD January 16, 2015 at 2:26 pm

      You are welcome! Thanks Ylva!

  • Reply 19 delicious ways to use feta cheese | Olive Tomato April 27, 2016 at 9:17 am

    […] Add feta to beans (legume) dishes. Feta goes very well with lentils and broad […]

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