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.

Recipe

Greek-Flavored Lentil Salad with Tofu “Feta”

5 from 1 vote

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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Prep Time: 1

Total Time: 1

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 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 (Estimate per Serving)

Calories: 239kcalCarbohydrates: 28gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 182mgPotassium: 240mgFiber: 4gSugar: 2gVitamin A: 1047IUVitamin C: 35mgCalcium: 107mgIron: 2mg

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