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.

5 from 1 vote

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Course: Lentil salad

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: Lentil Salad recipe, vegan salad recipe

Prep Time: 1 hour

Total Time: 1 hour

Servings: to 8

Calories: 239kcal

Author: Veg Kitchen

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

US Customary - Metric

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

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.

Comments

Donna says

June 11, 2015 at 10:19 pm

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

June 16, 2015 at 11:48 am

What a great idea, Donna. That's why we like to present recipes that are totally flexible.

Greek-Flavored Lentil Salad with Tofu “Feta”