Faki Salata – Greek Lentil Salad

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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

• 1 cup dried lentils
• 3 Tbsp. lemon juice
• 1/2 cup olive oil
• 1 clove garlic, minced
• 3 stalks green onions, chopped
• 1/2 cup fresh parsley, chopped
• Greek olives, pitted
• 1/2 cup Feta cheese, crumbled
• 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.

Tagged as: Greek, Greekfest, legumes, lentil, salad