Easy Greek Salad with Claire Saffitz & Ali Slagle | Dessert People

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a dairy-free option while ricotta is often less expensive.

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is often more affordable.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories, while canned olives are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy, while vegetable oil is usually less expensive.

Boil water in a saucepan and add 1/2 cup green lentils; cook for 10 minutes.

Reduce heat to a gentle simmer for the lentils.

In the same pot, add 1/2 cup Israeli couscous to the lentils and cook until tender.

While the lentils and couscous are cooking, cut cherry tomatoes in half and place them in a fine mesh sieve.

Chop mini Persian cucumbers into bite-sized pieces and add them to the sieve with the tomatoes.

Sprinkle 1.5 teaspoons of diamond crystal kosher salt over the tomatoes and cucumbers to draw out moisture.

Finely chop 1 small shallot and set aside.

In a small bowl, combine 2 tablespoons of red wine vinegar with a pinch of salt to mellow the shallot's sharpness.

Pit and break black olives into bite-sized pieces.

Once the lentils and couscous are cooked, drain them and let them cool slightly.

In a large bowl, combine cooled lentils, couscous, chopped vegetables, olives, and feta cheese.

Drizzle with olive oil and toss gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens