This is my version of this classic salad.
INGREDIENTS
INGREDIENTS
- 1/2 lb brown lentils
- 1/2 lb feta cheese, crumbled
- 1 large tomato, seeded and diced
- 1 large cucumber or two Persian cucumbers, seeded and diced
- 1/4 red onion, minced
- 1/2 c. extra virgin olive oil
- 1/2 c. balsamic vinegar or red wine vinegar
PREPARATION
- Cook the brown lentils in generous water until barely done, about 15 minutes. Taste frequently to ensure that you don’t overcook them. Drain and remove to a 1 qt mixing bowl or storage container.
- Add half of the olive oil and vinegar to the lentils. Season generously with black pepper to taste. Mix gently. Chill until the lentils reach room temperature.
- Add the tomato, cucumber, feta cheese, the rest of the oil and vinegar and mix gently again.
- Chill for an hour or two before serving ..... if you can wait that long :-)
- Cook the brown lentils in generous water until barely done, about 15 minutes. Taste frequently to ensure that you don’t overcook them. Drain and remove to a 1 qt mixing bowl or storage container.
- Add half of the olive oil and vinegar to the lentils. Season generously with black pepper to taste. Mix gently. Chill until the lentils reach room temperature.
- Add the tomato, cucumber, feta cheese, the rest of the oil and vinegar and mix gently again.
- Chill for an hour or two before serving ..... if you can wait that long :-)
No comments:
Post a Comment