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
Ingredients
- 1 recipeTofu “Feta”
- 3 cups cooked brown green, or black lentils (from about 1 ½ cups raw),
- or two 15-ounce cans drained and rinsed
- 1 medium bell pepper any color, diced
- 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.
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.