Lentil Salad with Feta and Pickled Red Onion

So Easy Salad!

Serves 4

My friend Arya invited me over for a “potluck” to meet her new boyfriend. About an hour before the dinner, I learned that very few people were actually bringing food. I quickly threw together an extra salad that would be as satisfying as a main course. Thank god I did because the lentil salad basically served as the only main dish! I keep pickled red onions, red peppers, and carrots in my fridge - you can make them ahead and use them as toppings on tacos or grain bowls.

Ingredients

kosher salt
freshly cracked pepper
1 cup cooked green or brown lentils
2 tbs pickled red onion (diced or thinly sliced)
2 tbs pickled red bell pepper
2 tbs pickled carrot (cut into similar size bites)
4 oz feta cheese

Dressing

1:1:1 lemon juice, honey, olive oil

Instructions

1. While the lentils cook, mix the salad dressing with equal parts of each ingredient. First, lemon, then honey, and whisk. Whisk in olive oil.
2. Allow cooked lentils to come to room temperature; toss in a salad bowl with pickled vegetables (see note). Crumble the feta into the bowl and toss. Add 1 tbsp dressing, 1/2 tsp salt, and 1/4 tsp pepper, and toss. Let sit for two minutes, add more dressing to taste.

NOTE - I give measurements for the amount of pickled vegetables and feta to use, but it’s really about how crunchy/tangy/cheesy you want your salad to be. Just have fun with it!

MAKE AHEAD - This salad is SO EASY to prep ahead. Mix the dressing, cook the lentils, and pickle the veggies up to two days in advance and seal them separately in the fridge. Toss the ingredients together when ready to serve.