
Lentils, lentils all around me these days. Am I the last person to jump on this legume bandwagon? Yes, it has been a while since I attended LA Greekfest but I had one more recipe from the cooking class of salads to share with you: this tangy Faki Salata. One of the instructors brought her own jar of fresh-squeezed lemon juice and used it generously here. My guess is this earthy Greek woman’s backyard had a good lemon tree, and gardens of tomatoes, basils and parsley.
Lentils in a cold salad with a pungent Greek dressing from fresh-squeezed lemon juice and garnished with fat olives and Feta are really so good.
Faki Salata – Greek Lentil Salad
Presented at LA Greekfest
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1 cup dried lentils
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3 Tbsp. lemon juice
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1/2 cup olive oil
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1 clove garlic, minced
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3 stalks green onions, chopped
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1/2 cup fresh parsley, chopped
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Greek olives, pitted
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1/2 cup Feta cheese, crumbled
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Salt and pepper to taste
Rinse lentils, then place in a large saucepan. Cover with cold water, bring to a boil, lower heat to a simmer and cook lentils until soft, drain and set aside to cool.
Meanwhile, make a dressing with lemon juice, oil and garlic. Next, place lentils in a bowl. Gently stir in green onions, dressing. Garnish with olives, fresh parsley, sprinkle with Feta cheese and serve chilled or at room temperature.

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This sounds fresh and healthy! I love that lentils cook so quickly. It makes them an easy choice for weeknights.