1 cup dried lentils, picked over
½ cup crumbled Feta cheese from the island of Lemnos P.D.O.
3 tablespoons Kalamata Organic Extra Virgin Olive Oil
2 tablespoons Kalamata Balsamic Vinegar “Kalamata Papadimitriou”
1 cup cherry tomatoes halved
½ cup chopped parsley
2-3 green onions finely chopped
Hand-picked sea salt from Crete
pepper to taste
Rinse lentils and place in a large saucepan.
Cover with cold water, bring to a boil, lower heat to a simmer and cook lentils until soft (approximately 30 minutes), drain and set aside to cool.
When lentils have cooled, toss together with the remaining ingredients and place in refrigerator for approximately 30 minutes to chill.