Greek Salad with Lemon Oregano Lentils

Catherine Cappiello Pappas


My Greek Salad is more than just a salad; it is a hearty summer meal with warm lemon lentils served between crisp lettuce leaves, then crumbled with Feta, fresh tomatoes and grilled veggies.

It is simple, light, healthy and flavorful!

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10 Min
25 Min
Stove Top


for the lentils
1 cup lentils
1 lemon – sliced into small chunks with skin
½ cup italian parsley – chopped
3 cloves of garlic – chopped
3 cloves of garlic – chopped
1 ½ cups chicken broth
1 tsp. dried oregano
½ tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes
for the greek salad
1 large head of romaine lettuce – cleaned and ripped
½ spanish onion – sliced
½ red onion – sliced
1 cucumber - sliced
2 long hot peppers
1 vine ripe tomato - diced
1 bell pepper – sliced thin
¼ cup of italian parsley - chopped
1 chunk of feta cheese
½ tsp. dried oregano
½ tsp. black pepper
1 tsp. salt
for the dressing
juice of 1 lemon
¼ cup of olive oil
splash of water


1For the Lentils

Heat a heavy saucepan with the olive oil, garlic, parsley and lemon chunks. When the garlic is fragrant add the lentils, chicken broth and seasonings. Cover and let simmer on low until the lentils are softened and the chicken broth is absorbed. This should take 25 – 30 minutes.
Remove the lemon pieces and set aside and let the lentils cool while preparing the salad.

For The Greek Salad & Dressing

Combine the ingredients for the dressing and stir.
Place the onion slices and the two long hot peppers in a small frying pan with a drizzle of olive oil; grill until the onions are golden on the edges and the peppers are soft.
Cut the peppers into small pieces with or without the seeds. The seeds add extra heat to the salad.
Plate the Romaine along with all the fixings for the salad and the seasonings. Top the salad with the lentils and crumbled feta cheese. Drizzle the dressing over the salad.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy