Greek Village Salad with Lentils and Feta

Crisp cucumbers, ripe tomatoes, and earthy lentils layered over whipped lemon-herb Greek yogurt and topped with hard-cooked eggs and feta.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Pescatarian
• Low-Calorie
• High-Protein
• High-Fiber
• Low-Sugar
• Low-Carb

Tags

• no-cook
• quick
• fresh
• tangy
• healthy

Ingredients

• 8 hard-boiled eggs (large, peeled and halved)
• 1 can canned brown lentils (15 oz can, drained and rinsed)
• 1.5 cup plain nonfat Greek yogurt
• 0.5 cup feta cheese (crumbled)
• 2 English cucumbers (medium, diced)
• 2 cup cherry tomatoes (halved)
• 0.5 cup Kalamata olives (pitted, halved)
• 0.5 red onion (medium, thinly sliced)
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 0.5 teaspoon salt

Instructions

1. In a medium bowl, whisk together plain nonfat Greek yogurt, half of the crumbled feta cheese, red wine vinegar, dried oregano, and salt until smooth and creamy.
2. Spread the whipped yogurt and feta mixture evenly across the base of four plates or wide shallow bowls.
3. In a separate bowl, toss together the drained canned brown lentils, diced English cucumber, cherry tomatoes, Kalamata olives, and sliced red onion.
4. Mound the lentil and vegetable salad over the whipped feta base on each plate.
5. Nestle 4 egg halves (2 eggs) onto each plate and sprinkle with the remaining crumbled feta cheese before serving.

Notes

Store the whipped yogurt base, vegetable-lentil mixture, and eggs in separate containers if packing ahead.

Nutrition (per serving)

• Calories: 395
• Protein: 31 g
• Carbohydrates: 26 g
• Fat: 18 g
• Fiber: 8 g
• Sodium: 780 mg
• Saturated Fat: 5.2 g
• Sugar: 8 g
• Cholesterol: 385 mg