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Kale and Lentil Chopped Greek Salad

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Kale and Lentil Chopped Greek Salad | Something New For Dinner


I have long been a fan of Greek salad. I just returned from a two-week trip to Greece where I dare say I ate a Greek salad every day. For most part they were traditional Greek salads with tomatoes, cucumbers, olives, onions and great slabs of feta cheese. The Greeks do not use a lot of lettuce in their Greek salads. This Kale and Lentil Chopped Greek Salad was inspired by a salad we ate at Asteras Beach Club in Glyfada, about 30 minutes south of downtown Athens, at what is considered the Athens Riviera. This recipe includes all the traditional Greek salad ingredients, but adds kale and French de Puy lentils. I also include a handful of chopped walnuts and mint to enhance the nutrition of this salad.


This Greek salad is truly chock full of healthy ingredients, click on the following links for more information as to why these ingredients are good for you as well as tips for storing and preparing: French lentils, kale, tomatoes.


On our trip to Greece I learned to appreciate what the Greeks refer to as "organized beaches." These are pay-to-enter beaches that provide: lounges, umbrellas, food and beverages, and possibly live or DJ music, shops and even outdoor massages.

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At first I was not sure I was going to like going to the beach and sitting side by side next to hundreds of people.



But using the philosophy "when in Rome...." we gave it a try and found these organized beaches were really fun experiences. This sign was posted at a table between our lounge chairs. I discovered I could push the button and be served this delicious and healthy version of Greek salad along with an Aperol Spritz . Needless to say I am now sold on Greek organized beaches.



If you want to learn more about our travels in Greece including: how to rent a charter boat, where to go, great restaurants we found and more, consider signing up for my Something New For Dinner Patreon subscription. I publish deep articles twice a month on cooking techniques, menu planning, products and ingredients we love, travel insights and more. Subscriptions start at just $5 and go towards covering the cost of maintaining our Something New For Dinner site. We work hard to deliver more than $5 in value. Bonus: When you subscribe you get immediate access to all of our past articles.


If a trip to Greece is not in your immediate plans I hope this fresh version of a Greek salad will make it into your regular recipe rotation. It is a sturdy salad that is perfect for a picnic or day at the beach, even if you don't have an organized beach with cute servers near you!


Kale and Lentil Chopped Greek Salad




Yield 8 Servings

This modern version of a Greek salad was inspired by a salad I ate at Asteras Beach Club on the coast of Glyfada, which is known as the Athens Riviera. It is fresh uber healthy and a perfect example of the Mediterranean diet. I find it quite filling as is, but you can add some grilled chicken or salmon if you desire more protein. 


For the lentils:

  • Splash of olive oil
  • 1/2 onion, diced
  • 1 cup French de Puy lentils, rinsed
  • 2 1/2 cups chicken or vegetable stock
  • 1 bay leaf

For the salad:

  • 1 bunch Lacinato or dinosaur kale, finely chipped in 1/4" pieces
  • 3/4 pounds (about 2 cups) tomatoes, diced in 1/4" pieces
  • 4 radishes, finely diced
  • 1 red pepper, diced in 1/4" pieces
  • 2 Persian cucumbers, chopped in 1/4" pieces
  • 3/4 cup chopped walnuts
  • 1 handful fresh mint, finely chopped, plus more for garnish
  • 5 ounces crumbled feta
  • Lemon slices for garnish (optional)

For the dressing:

  • 2 T red wine vinegar
  • Juice of half a lemon
  • 1/2 cup olive oil
  • 1 t dried oregano
  • Kosher salt and fresh ground pepper to taste


For the lentils:

  1. Heat a saucepan up over medium high heat, add onions and sauté for 5 minutes, stirring. Add lentils, cook for a minute and then add chicken or vegetable stock. Bring to a boil and reduce heat to a simmer. Cook for about 25 minutes until the lentils are al dente, firm, but not hard. Allow to cool and drain excess water. Spread them on a clean dish towel or a paper towel lined plate to dry.

For the dressing: 

  1. Put vinegar and lemon juice in a small bowl. Whisk in olive oil. Add oregano, salt and pepper. Taste and adjust seasonings to your palate. 

For the salad: 

  1. Put chopped kale, tomatoes, radishes,  peppers, cucumbers, walnuts and mint into a bowl. Add half the dressing, toss and taste. Add more dressing if needed. Mound salad on a platter and garnish with feta cheese, mint and lemon slices. 

Courses Lunch, Dinner

Cuisine Greek


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