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
- 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