A perfect recipe for lunch, picnics and cookouts. Tender lentils paired with crunchy grapes, tangy feta and delicious black olives!
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
- 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.
- Add the olives, grapes and mix gently.
- Mix the olive oil with the balsamic vinegar and pepper and add to the salad.
- Sprinkle the feta and mix.
Photo by Elena Paravantes