I made this recipe for the first time during a recent Mom’s/Ladies Wine Evening at my place. Our wine theme for this event was California and so I went with a healthy, bite sized salad. I’ve been to California many times and it is many things to me (special memories) so I also decided to make some Pico De Gallo & Guacamole to represent all the incredible Mexican food I’ve tasted in Southern California.
The ladies loved this Lentil Salad and so I’m sharing the recipe.
Note I served this salad in shot glasses. Quite often I serve mini salad or pureed soups in shot glasses when having people over for dinner. It’s simple and it’s Fun.
Adapted from Canadian Living
Feta & Lentil Salad
1/4 cup slivered, toasted almonds
1 cup dried green lentils
3 cloves garlic, peeled
1/3 cup olive oil
3 tbsp red wine vinegar
1 tbsp (or more) fresh oregano, finely chopped
salt & pepper to taste (1/4 tsp each)
1 cup cucumber, diced
1/2 cup roma tomatoes, seeded and diced
1/2 cup red onion, diced
2 tbsp fresh parsley, chopped
1/3 cup feta cheese, crumbled
Toast your almonds in a pan over medium heat watching and stirring often until they start to brown. Set aside to cool.
Bring large pot of water to a boil. Add whole garlic cloves and lentils. Reduce heat and simmer for about 20 minutes. Drain and rinse with cold water. Remove garlic cloves and continue to allow lentils to drain in colander.
Whisk together oil, red wine vinegar, oregano, salt and pepper. Add lentils, feta, cucumber, onion, parsley and tomatoes stirring to combine. When ready to serve sprinkle with toasted almonds.