Greek Lentil Salad

As most of you know, I’m a big lover of salads. I’m also a big lover of traveling. One of my best gal-pals and I spent some time in Greece a couple of years ago, and ever since I have been craving true greek salads and greek bread. And while this salad is NO WHERE near to being a true greek salad, it does put a smile on my face as I remember the taste of authentic greek cuisine.

The addition of black lentils makes this salad more filling than you would expect, and the nutty taste of tahini is sure to impress. Give this one a try and let me know what you think :)

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Greek Lentil Salad

Serves 4



4 cups spinach, chopped

1 cup cherry tomatoes, halved

1/2 red onion, diced

1/2 cup Kalamata olives, halved

2 cups of cooked black lentils


2T tahini

1/2 cup olive oil

3T lemon juice

1tsp oregano

Salt and pepper to taste

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Toss all of your salad ingredients into a large salad bowl and set to the side.

In a small blender or in a tall glass, mix all of your dressing ingredients until creamy and well-combined. Using a blender is optional, as it will stir together just fine with a fork.

I recommend letting people add their own dressing, but you can pre-dress the salad if you wish.

The dressing can be stored in a glass container in the refrigerator for up to one week.