Lentil, tomato and feta salad
Lentil, tomato and feta salad

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, lentil, tomato and feta salad. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Combine the lentils, cucumber, cherry tomatoes, spring onions, dressing and mint, if using, in a small shallow bowl. Crumble the feta over the top and serve. When lentils are chilled, toss with oil, lemon juice, parsley, oregano, onions and tomatoes.

Lentil, tomato and feta salad is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Lentil, tomato and feta salad is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook lentil, tomato and feta salad using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Lentil, tomato and feta salad:
  1. Make ready 200 g cooked (or tinned) lentils
  2. Take 1/3 rd cucumber
  3. Get 80 g feta, crumbled
  4. Make ready 6 semi-dried tomatoes
  5. Take 8 baby plum tomatoes (halved)
  6. Prepare 1-2 tablespoons sesame seeds (or pumpkin)
  7. Take Handful fresh mint (or basil or dill)
  8. Take To taste
  9. Prepare French dressing
  10. Get Black pepper

Lentil Tomato Salad with Feta This lentil tomato salad with feta and avocado is refreshing and just in time for spring and summer. The olive oil and lemon help cut through the creamy avocado and salty feta. Here is how you achieve that. Ingredients of Lentil, tomato and feta salad.

Instructions to make Lentil, tomato and feta salad:
  1. Prepare all ingredients
  2. Mix lentils, cucumber and mint. Season with dressing.
  3. Add all other ingredients except rocket
  4. Add rocket either as a base or mixed through. Season with pepper

Whole green lentils are then cooked until al dente and tossed with the marinated onion, garlic, olive oil, salt and pepper. The salad is finished with a flurry of fresh herbs, juicy ripe tomatoes and crumbles of salty feta. With each bite, you'll get a little earthiness from the lentils balanced with freshness of the tomatoes and herbs. Add the Puy lentils, cover with the hot vegetable stock, bring to the boil and simmer until tender. Drain, then stir in the feta, semi-dried tomatoes, cherry tomatoes, basil, mint and the lemon zest.

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