This hearty, Greek-inspired cold dish of lentils, tomatoes, olives, and tofu “feta” is easy enough to make for everyday meals, and impressive enough to serve on special occasions. It’s a nice dish to bring to potlucks, as well. Photos by Evan Atlas.
Greek-Flavored Lentil Salad with Tofu “Feta”
This hearty, Greek-inspired cold dish of lentils, tomatoes, olives, and tofu “feta” is easy enough to make for everyday meals, and impressive enough to serve on special occasions.
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Servings: 6 to 8
Calories: 239kcal
Ingredients
- 1 recipeTofu “Feta”
- 3 cups cooked brown green, or black lentils (from about 1 ½ cups raw), or two 15-ounce cans any color, diced drained and rinsed
- 1 medium bell pepper
- 2 medium flavorful firm tomatoes diced
- 2 scallions thinly sliced
- 2 tablespoons extra-virgin olive oil
- 3 to 4 tablespoons lemon juice to taste
- Chopped fresh dill to taste
- Chopped fresh mint to taste
- ½ cup sliced or halved pitted Kalamata olives
Instructions
- Prepare the Tofu “Feta” as directed in the linked recipe.
- Combine the Tofu “Feta” with the remaining ingredients in a serving bowl and let stand for 20 to 30 minutes before serving, to allow the flavors to blend.
Nutrition
Calories: 239kcal | Carbohydrates: 28g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 182mg | Potassium: 240mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1047IU | Vitamin C: 35mg | Calcium: 107mg | Iron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- Here are more recipes using Lentils and Peas.
Donna says
Didn't have any tofu so had to skip the "feta" - but I did have a fresh pineapple that needed to be eaten. Added some - fabulous!
Nava says
What a great idea, Donna. That's why we like to present recipes that are totally flexible.