Best Feta Lentil Cilantro Salad Recipes

CILANTRO, AVOCADO, TOMATO, AND FETA SALAD

Cilantro, Avocado, Tomato, and Feta Salad image

This salad is extremely good. It's amazing how the cilantro flavor does not overpower the salad.

Provided by Celeste

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 25m

Yield 10

Number Of Ingredients 8

Ingredients

8 roma (plum) tomatoes, diced
3 jalapeno peppers, seeded and diced
3 bunches green onion, sliced
4 ounces crumbled garlic and herb feta cheese
4 avocados - peeled, pitted and diced
2 tablespoons fresh lemon juice
3 bunches cilantro, chopped
salt and ground black pepper to taste

Steps:

Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 15.5 g, Cholesterol 8.3 mg, Fat 14.5 g, Fiber 8.7 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 169 mg, Sugar 3.8 g

FETA, LENTIL & CILANTRO SALAD

Feta, Lentil & Cilantro Salad image

Make and share this Feta, Lentil & Cilantro Salad recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

7 ounces feta cheese, broken into chunks
8 ounces black lentils
7 ounces cherry tomatoes, halved
2 tablespoons olive oil
1 pinch salt and pepper
1 red onion, halved and sliced
1 garlic clove, crushed
1 lemon, juiced
1 ounce cilantro, leaves only

Steps:

Simmer the lentils for 20 minutes until tender.
Drain and dress with the olive oil, the lemon juice and garlic while still warm.
Cool to room temperature then pile into a large serving dish and stir through the rest of the ingredients.

LENTIL SALAD WITH MINT AND FETA

Lentil Salad with Mint and Feta image

Categories Salad Vegetarian High Fiber Feta Mint Lentil Chill Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 1/2 cup lentils
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons finely chopped fresh mint
1 garlic clove, pressed
2 tomatoes, seeded, chopped
1 small red or yellow bell pepper, chopped
2 green onions
7 ounces feta cheese, crumbled

Steps:

Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.

LENTIL-FETA SALAD

Lentil-Feta Salad image

This salad is hearty enough to be served as a main course. Beluga lentils work well in a cold salad because they're firm and tend to hold their shape. For a wonderful textural contrast, serve the salad with bread.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 14

Ingredients

1 cup beluga lentils, or French green lentils, rinsed and picked over
2 garlic cloves, halved lengthwise
1 bay leaf
2 celery stalks (about 1 cup), finely chopped
1 small red onion, cut into small dice
1 small red pepper, roasted, peeled, and cut into small dice
1 cup fresh flat-leaf parsley, finely chopped
1 tablespoon finely chopped fresh rosemary
1/3 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
4 ounces feta cheese (about 1 cup), coarsely crumbled
Salt and freshly ground black pepper, to taste
3 heads baby lettuce, for garnish
1 small cucumber, peeled, seeded, and cut into 1/8-inch slices

Steps:

Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until lentils are tender. Drain, and rinse lentils under cold water. Discard garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary.
In a small bowl, whisk together lemon juice and olive oil. Drizzle over lentil mixture, add feta, and stir gently to incorporate. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with cucumber slices.