Swap Recipe: Gillian’s Lentil Feta Salad

Prepared & Submitted by Gillian May, based off of recipe from The Canadian Living Test Kitchen

Lentil Feta Salad

Portion size: 6


  • ½ cup slivered almonds
  • 1 cup dried green lentils
  • 2 garlic cloves
  • ¼ cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp finely chopped fresh oregano (dried is fine as well)
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 ½ cups diced cucumbers
  • 1 cup halved cherry tomatoes
  • ½ cup diced red onions or sweet onions
  • 2 tbsp chopped parsley
  • ¾ cup crumbled feta cheese


In a small skillet, toast almonds over medium heat, stirring often until golden brown – this’ll take you about 5 minutes.  Set aside.

Bring a large pot of salted water to boil.  Add lentils and garlic, reduce heat and simmer, uncovered, until tender – about 20 minutes.  Drain and rinse in cold water; drain again.  Discard garlic.

In a large bowl, whisk together oil, vinegar, oregano, salt and pepper.  Add lentils, cucumber, tomatoes, onion and parsley; toss to coat.

Stir in almonds and all but ¼ cup of the feta; sprinkle with the remaining feta before serving.


This item was part of our food swap on November 15th, 2012.  This dish was swapped for:


One comment

  1. I had this yesterday for breakfast- the toasted almonds were a happy surprise 🙂

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