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Greek Style Lentil Salad


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  • 1 1/2 cup water
  • 3/4 cup bulger
  • 1/4 tsp salt
  • 3/4 cup dry lentils, rinsed
  • 2 cups water
  • 1/3 cup extra virgin olive oil or salad oil
  • 3 Tbsp red wine vinegar
  • 1 tsp sugar
  • 1 Tbsp lemon juice
  • 1 tsp Dijon style mustard
  • 1/2 tsp dried oregano
  • 1 medium tomato, sliced in thin wedges
  • 1 small cucumber, quartered and sliced
  • 1/4 cup chopped red or white onion
  • 1-2.5 ounce can sliced ripe olives, drained
  • 1/2 cup feta or bleu cheese crumbles


Servings 4


Step 1

Bring water to a boil, add salt and bulger. Remove from heat and cover. Let stand 30 minutes. Drain and press to remove excess water. Pour into large bowl.

Bring water and lentils to a boil. Reduce heat to simmer. Cover and simmer 20 minutes or until tender. Rinse with cold water and drain.

Combine all ingredients in a screw-top jar. Shake well. Refrigerate for up to 2 weeks. Makes 1/2 cup.

Combine bulgar, lentils, vegetables, and cheese in a large bowl. Toss with vinagrette. Chill 4 hours or overnight.


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