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My Big Greek-ish Salad

Cool crisp Greek style salad with sauteed lemon, marinated lentils and warm feta.
Prep Time45 minutes
Total Time45 minutes
Course: Entree, Entree Salad
Cuisine: Greek
Keyword: feta, salad
Servings: 4 people

Ingredients

Salad

  • 1 lemon, sliced paper thin
  • Olive oil
  • 1 cup cooked lentils 1/2 cup dry, or from a can
  • 8 cups salad greens I use a mix of arugula and spring mix
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup sliced jarred pepperoncini
  • 1 cup halved grape tomatoes
  • 4 thin slices red onion, separated into rings
  • 1/4 cup toasted walnut pieces can substitute crisp croutons
  • 6 ounces feta cheese

Dressing

  • 1/3 cup quality extra virgin olive oil
  • 2 1/2 Tbsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp crushed red pepper

Instructions

  • Heat a non-stick skillet over medium high heat. Brush the lemon slices with olive oil, then brown lightly on each side. Remove and set aside. Cool, then cut slices into quarters. 
  • Whisk the dressing ingredients together and add 1 tablespoon of the dressing to the prepared lentils.  Stir through and set aside to marinate. 
  • When ready to serve, toss the lettuces, olives, pepperoncini, tomatoes, red onion, walnuts and reserved lemon slices together. Place the feta squares onto a plate and microwave for 10-second bursts until warmed. Drizzle 1 teaspoon of dressing over the feta, then toss the remaining with the salad. Portion salad evenly onto four plates. Arrange the lentils over the salad, and top each with a square of feta.