Greek Lentil Salad

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Our garden is bursting with tomatoes and cucumber! Soo that means lots of salads and when the lettuce has all finished up with the heat we have in Texas it time to get creative. That’s how this salad came about.

The orange and black tomatoes are a variety called black krim and really cool colors. Dark red-purple fruit, rich sweet flavor. … An heirloom from Russia with very unique looking, large fruit. … with great flavor.

The are showing off how much they like the heat too.


Greek Lentil Salad


Prep time

10 mins

Cook time

20 mins

Total time

30 mins


Serves: 4 servings


  • ½ cup French (du Puy) lentils
  • ½ cup quinoa
  • 1-pint grape or cherry tomatoes, halved (or whatever you have fresh from the garden)
  • 2 small/medium cucumber or 1 large, cut into fourths and sliced
  • 1 medium red onion, finely chopped
  • 1/2 cup Kalamata olives, halved and pitted
  • 4 tbsp. chopped fresh oregano
  • 1 tsp. salt1 cup feta cheese
  • 1 tsp. freshly ground black pepper
  • Juice of one lemon
  • 1/3 cup extra virgin olive oil


  1. Rinse and drain the lentils. Place in a saucepan and cover by 2 inches with water. Bring to a boil, reduce heat to low and cover. Simmer 20-25 minutes until tender. Strain and set aside.
  2. While the lentils are cooking, make the quinoa. Place quinoa in a small sauce pot with 1 cup water. Bring to a boil, cover, and simmer until all water is absorbed about 12 minutes.
  3. Remove from heat, keep the lid on and let sit another 2-3 minute. Fluff with a fork and set aside.
  4. Once the lentils and quinoa have cooled, place in a bowl with the tomatoes, cucumber, red onion, and olives.
  5. Whisk together the oregano, salt, ground pepper, lemon juice and olive oil. Toss with salad.


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Hope you enjoy the best summer has to offer.



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