For main course the Greek Feta salad nicoise is a possibility to live healthy.
The punch of pungent saltiness is the reason the Greek add feta to soups, sandwiches, salads, pizzas, omelets and pasta sauces, but if you buy a piece of feta that seems too salty, rinse it well under cold running water before using it. You also can slow the aging process of a piece of feta in brine by draining the brine, bringing a mixture of equal parts milk and water to a boil, cooling the mixture and pouring it over the cheese in a glass jar, making sure the liquid completely covers the cheese.
- 3 cups water
- 1 cup dried lentils, sorted and rinsed
- 1 small onion, halved
- 1/4 teaspoon salt
- 1/4 cup chopped fresh parsley leaves
- 3 tablespoons chopped fresh mint leaves
- 1 clove garlic, very finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cumin
- 1/2 cup crumbled feta cheese
In 2-quart saucepan, combine water, lentils, onion, and salt. Cover and heat to boiling over medium heat. Reduce heat to low and cook, partially covered, until lentils are tender but not mushy – about 30 minutes. Drain lentils in strainer; discard onion. Transfer lentils to medium-size bowl; add parsley, mint, garlic, oil, lemon juice, and cumin and toss to mix. Add feta and toss. Cover and refrigerate Lentil and Feta Salad until ready to serve.
Serve at room temperature.
Original Greek Salad recipe yield: 10 servings
Nutrition information per serving Greek Feta Salad – protein: 6 grams; fat: 1 gram; carbohydrate: 12 grams; fiber: 3 grams; sodium: 119 milligrams; cholesterol: 5 milligrams; calories: 84.