This vibrant Greek Lentil Salad with Feta cheese (Fakes Salata) brings Mediterranean sunshine to your table in just 30 minutes.
A perfect blend of protein-packed lentils and creamy feta creates a satisfying vegetarian dish that’s both nutritious and delightfully simple to prepare.
Whether served as a light lunch or a hearty side dish, this authentic Greek recipe combines traditional flavors with modern convenience, making it an ideal choice for busy weekday meals or elegant dinner parties.
Ingredients
- Lentils: 400g brown lentils, thoroughly rinsed and picked through
- Vegetables: 2-3 colorful peppers, 10 cherry tomatoes (halved), 1 red onion (chopped)
- Cheese: 250g feta cheese, crumbled for perfect texture
- Aromatics: 1 bay leaf, fresh parsley/dill, fresh mint
- Olives: 10 kalamata olives, pitted and sliced
- Seasonings: Salt and freshly ground pepper to taste
Dressing
- Oil & Vinegar: 6 tbsps extra virgin olive oil, 6 tbsps red wine vinegar
- Flavoring: 1 minced garlic clove, pinch of sweet paprika
Cooking Instructions
- Prepare Lentils: Rinse lentils well, add to pot with water covering 5-6cm above. Add bay leaf, salt, and cook for 20-25 minutes until tender but firm.
- Roast Peppers: Cut peppers, place on lined baking tray, drizzle with olive oil, and roast at 200-220C for 20 minutes until soft.
- Make Dressing: Whisk together olive oil, vinegar, minced garlic, and paprika in a bowl until well combined.
- Cool Lentils: Drain cooked lentils and rinse under cold water to stop cooking process.
- Assemble: In a large bowl, combine cooled lentils with dressing, add vegetables, crumbled feta, and olives.
- Final Touch: Add fresh herbs just before serving for maximum freshness and flavor.
Cooking Techniques
Getting those lentils just right is the secret to this amazing salad! The perfect lentil should be tender but still have a tiny bit of bite – think al dente pasta. A neat trick is to taste-test them after 15 minutes of cooking.
When they’re done, give them a quick rinse under cold water – this stops them from cooking further and keeps them from getting mushy.
For the peppers, roasting them brings out their natural sweetness and makes the salad extra special. Don’t worry if you see some charred spots – that’s where all the yummy flavor comes from!
Make It Your Own
This salad is super flexible! Not a fan of feta? Try some crumbled goat cheese instead. If you can’t find Kalamata olives, any Mediterranean-style black olives will work great.
Green lentils can swap in for brown ones – they hold their shape just as well. Want to add some crunch? Toss in some diced cucumber or celery. For a heartier meal, add some grilled chicken or chickpeas.
The fresh herbs are totally up to you too – basil or oregano would be amazing alternatives to parsley and mint.
Serving Suggestions
This bright and fresh salad is perfect for any occasion! Serve it slightly warm or cold – both ways taste fantastic.
It makes a wonderful light lunch on its own, or pair it with warm pita bread and hummus for a more filling meal.
For dinner parties, serve it alongside grilled fish or chicken. Pack it for picnics or potlucks – it actually tastes better after the flavors have mixed for a few hours. Don’t forget to give it a quick stir and add the fresh herbs right before serving!
Storage Tips
Got leftovers? Lucky you! This salad keeps really well in the fridge for up to 3 days. Store it in an airtight container, but keep any extra fresh herbs separate and add them just before eating.
If you’re making it ahead, mix everything except the feta, herbs, and tomatoes – add those fresh ingredients when you’re ready to serve. Give it a good mix and taste before serving – you might want to add a splash more olive oil and vinegar to wake up the flavors.
Greek Lentil Salad with Feta cheese (Fakes Salata)
Equipment
- Large pot
- Colander
- Baking tray
- Large serving bowl
Ingredients
Main Ingredients
- 400 g brown lentils picked and rinsed
- 1 bay leaf
- 2-3 peppers red, orange, yellow, roasted and sliced
- 250 g feta cheese crumbled
- 10 cherry tomatoes cut in half
- 1 red onion chopped
Dressing
- 6 tbsp extra virgin olive oil
- 6 tbsp red wine vinegar
- 1 clove garlic minced
- 1 pinch sweet paprika
Instructions
- Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes.
- Cut peppers in half crosswise and place on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.
- To prepare the dressing, add all the ingredients in a bowl and whisk to combine.
- When lentils are cooked, drain them in a colander and place under cold running water. Once cooled, place in a large serving bowl and toss with dressing.
- Add chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers and blend. Add fresh herbs just before serving.