Greek Lentil and Potato Salad
Greek Lentil and Potato Salad! This side salad is perfect for summer. Lentils, herbed potatoes and vegetables in a lemon dressing. A must-try! Vegetarian, easily vegan.
Ingredients
- 1 lb. The Little Potato Company microwave ready potatoes, Garlic Parsley flavor
- 2 cups cooked lentils, I used the pre-cooked steamed lentils from Trader Joe's
- 1 bell pepper, chopped
- 2 cups chopped tomatoes, about 2-3 tomatoes
- 1/2 english cucumber, peeled and seeded, chopped
- 3/4 cup finely chopped red onion
- 1/2 cup chopped parsley
- 1/4 cup chopped mint
- 1 cup kalamata olives, pitted and chopped
- 1/2 cup crumbled feta cheese, omit for vegan version
Lemon Dressing:
- 1/3 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 cup fresh lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place potatoes in the microwave and cook for 5 minutes. Remove, let stand 2 minutes and mix with garlic-herb seasoning packet. Place in a large bowl.
- Add in the cooked lentils, chopped bell pepper, tomatoes, chopped cucumber, red onion, parsley, mint and olives together with the potatoes and toss together.
- Whisk together the ingredients for the dressing and pour over the salad. Add the feta (if using) and toss to combine. Season to taste, if needed, and serve.