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Greek Salad Dip

August 29, 2015

From: Sprouted Kitchen

Serves 6

1 cup French lentils
2-3 persian cucumbers
2 roma tomatoes, or something similar
1/2 a red bell pepper - seeds and ribs removed
1/3 cup minced red onion
1/2 cup chopped kalamata olives
1/4 cup fresh chopped flat-leaf parsley
3 Tbsp. fresh chopped oregano leaves
1/2 tsp. sea salt
A pinch of red pepper flakes
2 Tbsp. extra virgin olive oil
1 Tbsp. white wine vinegar
1/2-3/4 cup crumbled feta cheese - to taste

Put the lentils into a large mixing bowl. Scoop out the seedy center and finely dice the cucumbers. Do the same with the tomatoes and red pepper. The smaller the dice, the easier to scoop with a cracker. Add them to the mixing bowl. Add the red onion, olives, parsley, oregano, salt, pepper flakes, olive oil and vinegar and stir to mix. Gently stir in the crumbled feta and taste for seasonings.

Serve at room temperature or chilled. The salad will keep for 4-5 days in the fridge, the vegetables getting a bit softer by the day but still enjoyable.