Lentil Turkey Salad with Feta Cheese

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 30 mins

A hearty salad for lunch or dinner.

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Mark Boughton Photography / styling by Teresa Blackburn

Use your favorite herbs and vegetables in this adaptable salad. Rotisserie chicken works well too.

Ingredients

1 1/4 cups dried lentils
3 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 clove garlic, crushed
1 1/2 cups quartered cherry tomatoes
1 cup diced cucumber
1 -- jalapeno pepper, seeded and diced
3/4 cup (2 ounces) crumbled feta cheese
8 ounces smoked turkey breast, shredded

Instructions

  1. Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer until tender, about 20 minutes. Drain well and transfer to a large bowl.
  2. Combine lemon juice, olive oil, basil, salt, pepper and garlic. Stir with a whisk until blended. Add to lentils. Add tomatoes, cucumbers, jalapeno, cheese and turkey; toss gently.

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