Greek Lentil Salad
Make Greek Lentil Salad now: tender beluga lentils tossed with spinach, sun-dried tomatoes, olives, and a tangy tahini dressing.
Ingredients
- 1 cup black beluga lentils (dry/uncooked)
- 3 cups water
- 3 lightly packed cups of chopped baby spinach
- ½ medium red onion, chopped
- ⅓ cup oil-packed sun-dried tomatoes, rinsed
- ⅓ cup pitted and quartered Kalamata olives
- ⅓ cup chopped fresh basil or flat-leaf parsley
- Optional garnish: crumbled feta cheese
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon tahini
- 2 garlic cloves, pressed or minced
- ½ teaspoon dried oregano
- Scant ½ teaspoon fine-grain sea salt (if using regular table salt, start with ¼ teaspoon and add more to taste)
- Freshly ground black pepper, to taste
Instructions
Step 1: Sort, Rinse, and Start Cooking the Lentils
Pick through the black beluga lentils to remove any small stones or debris, then rinse them under cold running water in a fine-mesh colander until the water runs clear. Transfer the rinsed lentils to a medium saucepan, add the measured water, and bring to a gentle boil over medium-high heat. Keep an eye on them at the start so they come up to temperature evenly — this sets the stage for tender, glossy lentils that will hold their shape in the salad.
Step 2: Simmer Until Tender, Drain, and Cool
Lower the heat to maintain a gentle simmer and cook the lentils, stirring occasionally, until they are tender but not mushy (about 25–35 minutes depending on age of the lentils). Drain thoroughly in the colander and return the hot lentils to the empty pot off the heat for about five minutes to let residual steam evaporate — this brief cooling prevents the greens from wilting when mixed.
Step 3: Combine the Salad Vegetables
While the lentils are finishing, combine the chopped baby spinach, the diced red onion, rinsed oil-packed sun-dried tomatoes (drained), quartered Kalamata olives, and the chopped fresh basil (or parsley) in a medium serving bowl. Toss gently with your hands or a large spoon so the textures sit together: the soft, slightly chewy sun-dried tomato pieces, glossy olive fragments, and broad, crisp spinach leaves ready to receive the lentils and dressing.
Step 4: Whisk the Dressing Until Smooth
In a small bowl or glass jar, whisk together the olive oil, red wine vinegar, tahini, pressed garlic, dried oregano, and sea salt until emulsified into a creamy, pale-gold vinaigrette. Taste and adjust pepper and salt as needed — the dressing should be bright, slightly tangy, and silky enough to coat each lentil and spinach leaf without pooling.
Step 5: Toss Everything Together and Finish with Feta
Add the just-cooled lentils to the bowl with the greens and vegetables, pour the dressing over the top, and toss thoroughly until every leaf and lentil is lightly coated and glistening. Taste and add more sea salt or black pepper if needed. Plate or ladle into shallow serving bowls and finish with an optional sprinkle of crumbled feta for a salty, creamy contrast.
Notes
- Let lentils cool briefly before mixing with greens to prevent wilting.
- Taste and adjust salt after tossing due to salty olives and sun-dried tomatoes.
- Store dressing separately for up to 3 days to maintain salad texture.