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Lentil and Grape Salad with Feta and Kalamata Olives

ByElena Paravantes, MS, RD

A perfect recipe for lunch, picnics and cookouts. Tender lentils paired with crunchy grapes, tangy feta and delicious black olives!

Lentil. grape and feta salad

This recipe is a modified version of a recipe presented at FNCE from the California Table Grape Commission. And of course what attracted me initially were the Greek ingredients used, namely feta and kalamata olives (or olives Kalamon as we say here in Greece). The second reason it attracted me is because it includes lentils. And while in Greece Greek lentil soup is often a favorite among Greek kids, this is a nice alternative, especially for when the weather is not cold.

I changed the amounts and changed some ingredients using vinegar rather than lemon juice and adding a bit more olive oil (I’m Greek right?) than the original recipe.

This is great for lunch or dinner, or even to serve for dinner as a side salad. It is a good source of protein, fiber and antioxidants from the grapes and the lentils.

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Lentil and Grape Salad with Feta and Greek Olives

Lentil. grape and feta salad
Author: Elena Paravantes, MS, RD
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Ingredients

Instructions

  • Boil the lentils for about 30-45 minutes until soft but not mushy (add a bay leaf in the water). Strain and set aside in a large bowl.
  • Add the olives, grapes and mix gently.
  • Mix the olive oil with the balsamic vinegar and pepper and add to the salad.
  • Sprinkle the feta and mix.

Photo by Elena Paravantes

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

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7 Comments

  1. Oh! This looks delicious and grapes are now in season here! 🙂

    When you say “cooked lentils” in the ingredients list, does that mean lentils from a can? I’ve just recently reintroduced legumes back into my diet after a decade+ of not eating them. I feel like I’m needing a Legumes 101 course! LOL

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  2. I bet this would work well using leftover Fakes soup, with most of the liquid strained out. Your Fakes recipe has become a staple in our house.5 stars

    Reply

  3. Hi, Well I haven’t made the recipe yet, but I have all the ingredients on hand. I’m 71 years old and single and have been wanting to make a change in my diet. Your site is my first find tonight in that direction.
    Dom

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  5. Εξαιρετική σαλάτα Ελενα.
    Ποτέ δεν θα φανταζόμουν τα σταφύλια με τις φακές παρέα.
    Πολύ ενδιαφέρον πάντρεμα. Και πολύ υγιεινή θα έλεγα.
    Ωραίο να βγαίνεις στο εξωτερικό και να βλέπεις να χρησιμοποιούν τα ελληνικά προιόντα.

    Καλή εβδομάδα 🙂

    Reply