Cypriot Lentil and Olive Salad

About This Recipe

Cypriot Lentil and Olive Salad is a Cypriot recipe written for reliable home cooking. This guide explains the ingredients, preparation order, heat level, cooking time and doneness checks so that a beginner can follow every stage with confidence. Allow 20 Min for preparation and 15 Min for cooking to make approximately 4 servings. Read the complete method before starting, weigh the ingredients accurately and finish the mise en place before heating the pan.

Ingredients

• 450 g cooked brown lentils
• 120 g Cypriot olives
• 200 g tomato
• 150 g cucumber
• 80 g red onion
• 45 ml olive oil
• 30 ml lemon juice
• 8 g sea salt
• 3 g black pepper
• 15 g fresh herbs

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Read the full recipe, weigh every ingredient and prepare two clean bowls, a whisk and a sharp knife before starting.
2. Wash the vegetables in cold water, drain and dry them completely; wet leaves dilute the dressing and make the salad watery.
3. Cut the vegetables and title-specific ingredients into even bite-size pieces, keeping soft fruit or avocado separate until the end.
4. If the salad includes meat or fish, season it and cook in a hot pan until browned and safe: chicken 75°C, beef/lamb at least 63°C plus 3 minutes rest, or fish 63°C.
5. If it includes potato, grain or lentils, cook until tender but intact, drain well and cool until only slightly warm.
6. Whisk 45 ml oil, 30 ml acid, mustard or tahini, half the salt and pepper for 30 seconds until lightly thickened.
7. Place firm vegetables and cooked grain in the large bowl, add two-thirds of the dressing and toss gently for 20 seconds.
8. Fold in delicate leaves, fruit, cheese or cooked protein without crushing them.
9. Taste one complete forkful; add the remaining dressing, salt or lemon only if needed.
10. Finish with fresh herbs and crunchy garnish, then serve within 10 minutes for the best texture.

Chef Notes & Tips

Chef tip: weigh ingredients before starting, control the heat rather than rushing, and taste only with a clean spoon. Read the doneness and safe-temperature guidance in the method.

Storage

Refrigerate promptly in a sealed container for up to 3 days. Reheat only once until piping hot.

Nutrition & Dietary Information

Calories: 350 kcal

Protein: 15 g

Carbohydrates: 50 g

Fat: 14 g

Approximate nutrition per serving; values vary with brands, trimming and serving size.